Pierogies Oven Recipe: A Comprehensive Guide

While the dough is resting, prepare the filling by mashing together 4 medium-sized potatoes with 1/2 cup of cheddar cheese. Season with salt and pepper to taste.

Once the dough has rested, roll it out to 1/8 inch thickness. Cut the dough into circles using a biscuit cutter or a glass.

To assemble the pierogies, place a small spoonful of the filling in the center of each dough circle. Fold the dough over and press the edges together firmly. To achieve the iconic pierogi shape, press the edges with the tines of a fork.

Next, bring a pot of salted water to a boil. Add the pierogies in small batches, being careful not to overcrowd the pot. Boil the pierogies for 3-4 minutes, until they float to the surface.

Finally, place the boiled pierogies on a baking sheet lined with parchment paper. Brush each pierogi with melted butter or oil, and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 400°F for 10-12 minutes, until they’re golden brown and crispy.

Selection and Cleaning

When it comes to choosing your ingredients, opt for high-quality flour and fresh potatoes. You want your flour to have a high protein content (around 12-14%) for the best results. As for the potatoes, choose a starchy variety like Russet potatoes for a fluffy filling.

Before starting to cook, make sure your workspace is clean and free of any clutter. Wash your hands thoroughly, and disinfect any tools or utensils you’ll be using.

Preparation and Tips

The key to making great pierogies is to be patient and take your time. Don’t rush the dough or the filling – give them the time they need to rest and cook properly.

Some other tips to keep in mind:

• Don’t overwork the dough, as this can toughen it up.

• Make sure to drain the potatoes well after boiling them, to prevent a watery filling.

• If your dough is too sticky, dust it with a little bit of flour.

• To prevent the pierogies from sticking together, make sure to space them out on the baking sheet.

• You can freeze pierogies before or after boiling them. To freeze before boiling, place them on a baking sheet and freeze until solid. Then transfer them to a ziplock bag and store in the freezer for up to 3 months. To freeze after boiling, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a ziplock bag and store in the freezer for up to 3 months.

Variations

This pierogies oven recipe is just one variation of many! Here are some other fillings you can try:

• Sauerkraut and mushroom

• Spinach and feta

• Beef and onion

• Blueberry and cream cheese

• Cabbage and bacon

• Apple and cinnamon

Feel free to mix and match fillings, and get creative!

Doneness Checks

Since the pierogies are already boiled before being baked in the oven, you won’t need to worry too much about doneness. Simply keep an eye on them while they bake, and take them out when they’re golden brown and crispy.

If you’re unsure whether the filling is cooked through, you can always cut one open and check. The filling should be hot and fluffy.

Recipe

Here’s the full pierogies oven recipe, with ingredients and instructions:

Ingredients:

• 2 cups flour

• 1/2 tsp salt

• 1 egg

• 1/2 cup water

• 4 medium potatoes, boiled and mashed

• 1/2 cup cheddar cheese, shredded

• Salt and pepper, to taste

• Melted butter or oil, for brushing

• Grated Parmesan cheese, for sprinkling

Instructions:

1. In a large bowl, combine the flour, salt, egg, and water. Knead for 10 minutes, until the dough is smooth and elastic. Cover and let rest for 30 minutes.

2. While the dough is resting, make the filling by mixing together the mashed potatoes, cheddar cheese, salt, and pepper.

3. Roll out the dough to 1/8 inch thickness. Cut into circles using a biscuit cutter or glass.

4. Place a small spoonful of filling in the center of each dough circle. Fold the dough over and press the edges together firmly. Use a fork to crimp the edges.

5. Bring a pot of salted water to a boil. Add the pierogies in small batches, being careful not to overcrowd the pot. Boil for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

6. Brush each pierogi with melted butter or oil, and sprinkle with grated Parmesan cheese.

7. Preheat your oven to 400°F. Bake the pierogies for 10-12 minutes, until they’re golden brown and crispy.

Overcook and Undercook

Pierogies can easily become overcooked or undercooked if not watched closely. If they’re undercooked, they’ll be tough and chewy. If they’re overcooked, they’ll be mushy and falling apart.

To avoid overcooking, make sure to take the pierogies out of the oven as soon as they turn golden brown and crispy. To avoid undercooking, make sure to boil them for the recommended amount of time (3-4 minutes) before baking them in the oven.

If you’re unsure whether your pierogies are cooked through, you can always cut one open and check. The filling should be hot and fluffy.

Sources

FAQS On Pierogies Oven Recipe

What Ingredients Are Needed For A Pierogies Oven Recipe?

To make pierogies in the oven, you will require 2 cups of all-purpose flour, ¼ teaspoon of salt, 1 large egg, ½ cup of sour cream, 4 tablespoons of unsalted butter, 3 medium-sized potatoes, 1 small onion, 1 cup of shredded cheese (such as cheddar or mozzarella), and salt and pepper to taste.

How Do I Prepare The Dough For Pierogies In The Oven?

To prepare the dough, start by whisking together the flour and salt in a mixing bowl. In a separate bowl, combine the egg, sour cream, and melted butter. Slowly add the wet ingredients to the dry ingredients while stirring until the dough comes together. Knead the dough on a lightly floured surface until smooth. Wrap it in plastic wrap and let it rest for about 30 minutes.

What Is The Process For Making The Potato Filling For The Pierogies?

Start by peeling and boiling the potatoes until they are tender. Drain and mash them, then set aside. In a separate pan, sauté the finely chopped onion with a bit of butter until it becomes translucent. Combine the sautéed onion with the mashed potatoes, add the shredded cheese, and season with salt and pepper to taste. Mix everything together until well combined.

How Do I Shape And Fill The Pierogies?

Roll out the dough on a floured surface to about 1/8 inch thickness. Use a circular cookie cutter or a glass to cut out circles from the dough. Place about a tablespoon of the potato filling in the center of each circle. Fold the dough over to form a half-moon shape, then seal the edges by pressing them together with your fingers or a fork.

What Is The Baking Process For Pierogies In The Oven?

Preheat the oven to 375°F (190°C). Place the filled pierogies on a baking sheet lined with parchment paper, making sure they are not touching each other. Bake for approximately 20-25 minutes, or until they are golden brown. Allow them to cool for a few minutes before serving. Enjoy your homemade pierogies!