Pierogi – Polish dumplings

Boil like pasta! Simply be sure to don’t crowd the pot. Pierogis wants house to bounce round! I cook dinner 8 in a medium pot, and as much as 12 in a wider pot. Ideas under for batching cooking bigger portions.

1. Sauté onion first – Sauté chopped onion in butter till golden on the perimeters. Then switch right into a bowl or container and use as a lot or as little as you need for no matter dimension serving of pierogis you make. 1 giant onion is sufficient for 30 pierogis as a result of they’re solely sparingly scattered with onion, like pictured. Prepare dinner onion will hold for five days within the fridge, or freezer for 3 months.
2. Boil 5 minutes – Carry ~3 litres/quarts of water to the boil with 1 tablespoon of salt. Decrease 10 pierogis into the water and cook dinner for five minutes, or till they’re floating on the floor (they sink at first).

   ⚠️ As famous above the step photographs, don’t crowd the pot else the pierogis will stick collectively and cook dinner erratically.
   ⚡️ It’s essential to make use of salted water so that you get some seasoning into the pierogis wrapper because it cooks. Makes it tastier!

3. Reserve water – Dip a jug into the water and scoop out 1 cup water. We’re going to make use of a little bit of this water to make the sauce. The cooking water is best than faucet water as a result of it’s received starch from the pierogi dough in it which makes the sauce thicken. Should you simply blended water + butter collectively, it stays water.
4. Scoop out or drain –  Then use a slotted spoon to switch pierogi right into a bowl. Or, you possibly can drain in a colander in case you are not utilizing the water to cook dinner extra.

5. Butter sauce – Utilizing a largish pan, soften 25g butter (1 1/2 tablespoons) over medium warmth. Add 1/3 of the onion butter (from step 1) plus the cooked pierogis with 2 tablespoons of the reserved cooking water.
6. Toss for 1 minute, nonetheless on the range, till the pierogis are coated within the butter sauce. You’ll see it goes from watery (whenever you first add the water) to thickened so it sticks to the floor of the pierogi.

   Bigger batch – Simply scale up the butter, onion and water. At this stage, it’s straightforward to eye-ball it. And I wouldn’t discourage the usage of much more butter!

7. Serve – Slide onto a serving plate, scraping out each drop of butter. Sprinkle with parsley, add a dollop of bitter cream. Eat and be completely happy!