AUTHENTIC POLISH PIEROGI WITH POTATOES AND CHEESE – TRADITIONAL POLISH DISH AT ITS BEST. TRY THIS RECIPE AND NEVER BUY PIEROGI AGAIN . THEY ARE AMAZING.
INGREDIENTS
  • FOR THE FILLING:
  • 5 medium potatoes
  • 8 oz farmers cheese
  • 1 tablespoon blue cheese (optional)
  • 2 tablespoon cheddar cheese (optional)
  • 1 whole onion , chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon of oil or ghee for onion
  • Kosher salt and freshly ground black pepper to taste
  • FOR THE DOUGH:
  • 3 cups whole purpose flour
  • 1/2 cup warm milk
  • 1/2 to 3/4 cup of warm water (depending on how much your flour soaks)
  • 1 tablespoon melted butter
  • A little bit of kosher salt
  • For the toppings
  • 1 large onions , chopped
  • 3 slabs of bacon , chopped (optional)
  • 1/2 cup of sour cream
  • 2 tablespoon of oil or ghee for frying

INSTRUCTIONS
  1. FOR THE FILLING:
  2. Place potatoes in a pot, cover with water and cook until fork tender
  3. In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown
  4. Once potatoes are cooked, using a hand blender or potato masher, mashed potatoes so they don't have lumps
  5. Add farmers cheese and mix together
  6. Add onions, other cheeses, spices, salt and pepper and mix well.
  7. FOR THE DOUGH:
  8. Pour the flour on a counter or other surface that will allow you to make the dough
  9. Add a pinch of salt
  10. Make a little whole in a middle and start adding milk and butter
  11. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
  12. Once done, cover it with the big bowl and let it rest for about 20-30 minutes
  13. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
  14. Place 1 teaspoon of fling in the middle of the circle
  15. Wet one half of the circle and then seal it together
  16. Boil large pot of water and season with salt
  17. Once the water is boiling put about 8 pierogi at the time
  18. Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
  19. If you want to fry them like I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown
  20. FOR THE TOPPINGS:
  21. Using separate pans add oil and onions and fry the onions until golden brown and bacon until crispy (you don't need fat for bacon as it is already fatty)
  22. Add onions and bacon on top with pierogi and serve with sour cream
RECIPE NOTES
1. Some people use egg for the dough. I tried all kinds of dough variations and in my opinion mine is the most delicate. Egg tends to make the dough tougher. You can add egg to the dough and reduce amount of liquid.
2. Addition of blue cheese and cheddar is something new to me. It's a simple trick from very famous Polish chef. I tried it and it really elevates this dish to another level. 
3. If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit. Make sure that they are not touching each other. Once cooled, place them on a baking sheet, again with distance from each other, place in a freezer and let them freeze. Once done, you can pack them in the plastic bag.