- Russet potatoes (for their fluffy texture when cooked)
- Salt (to season the potatoes, enhancing flavor)
- **Cheese Fillings:**
- Sharp cheddar cheese (known for its robust taste; use a mix of cheddar and gouda for extra richness)
- Heavy cream (adds moisture and enhances the creamy flavor)
- Onion (finely chopped to add a subtle sweetness and depth)
- Garlic powder (optional but recommended for added aroma)
- **Pierogi Dough Ingredients:**
- All-purpose flour (the base for an easy-to-work-with dough; use high-quality flour for better taste)
- Salt (to season the dough, enhancing its flavor profile)
- Water (for kneading and bringing the dough together)
- Butter or vegetable oil (for rolling and baking, providing a rich texture)
- **Additional Ingredients:**
- Frying oil (such as canola or peanut) for cooking
- Salt (again, for seasoning both fillings and pierogi skins)
- Black pepper (optional but adds a nice kick to the filling)
- Fresh dill (for garnish or optional flavoring)
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Steps
### Delicious Chef John's Potato and Cheese Pierogis: A Step-by-Step Guide
#### Introduction
Chef John’s potato and cheese pierogis are a delightful twist on traditional Polish dumplings. These delicious little pockets of dough filled with creamy potatoes and savory cheese will transport you to the cozy kitchens of Eastern Europe. Follow these detailed steps for making perfect Chef John's-style pierogis.
#### Ingredients:
- 2 large russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese (or any other cheese of your choice)
- 4 tablespoons butter
- Salt and pepper to taste
- 30-35 ounces frozen potato dumpling dough
- Water for boiling
#### Equipment Needed:
- Large pot or Dutch oven
- Knife and cutting board
- Mixing bowl
- Rolling pin
- Pierogi mold (optional but recommended)
- Large pan or skillet
#### Step-by-Step Instructions:
1. **Prepare the Filling:**
- Peel and cube the potatoes into small pieces.
- Cook the cubed potatoes in a large pot of boiling water until soft, about 10-15 minutes.
- Drain the potatoes, then mash them with a potato masher or fork.
- In a separate pan, melt butter over medium heat and add shredded cheese. Cook until the cheese is melted and well combined.
2. **Combine Ingredients:**
- Add the cooked and mashed potatoes to the pan of cheese mixture.
- Mix in salt and pepper to taste. Ensure the flavors are well combined.
3. **Prepare the Dough:**
- Thaw the frozen dumpling dough according to package instructions or let it sit at room temperature for about 15-20 minutes until soft enough to handle.
- Divide the dough into smaller balls, each about the size of a golf ball.
4. **Forming Pierogis:**
- Using a rolling pin, roll out one piece of dough on a lightly floured surface until it is thin but not see-through.
- Place a small spoonful of the potato and cheese mixture in the center of the rolled-out dough circle (about 1-2 tablespoons).
- Fold the dough over to form a half-moon shape, pressing the edges together to seal. You can use a pierogi mold for this step if available.
5. **Cooking:**
- Bring a large pot of water to boil.
- Carefully drop the formed pierogis into the boiling water. They will rise to the surface; cook for about 3-4 minutes or until they float and are cooked through.
- Drain the pierogis well, then serve with your choice of sauce such as sour cream, melted butter, or a traditional sautéed onions.
6. **Optional:**
- For an extra special touch, you can pan-fry the pierogis in a large skillet over medium heat for 2-3 minutes on each side until golden and crispy.
#### Tips:
- Ensure your filling is well mixed to achieve the perfect blend of creamy potatoes and rich cheese.
- Handling the dough gently will help prevent it from tearing during shaping.
- Serve these pierogis warm with your favorite toppings for a satisfying meal that’s both comforting and delicious.
By following these detailed steps, you'll be able to create Chef John's potato and cheese pierogis that are as perfect as they sound. Enjoy making and sharing this traditional dish!