Directions:
Prepare the dough:
In a large bowl, combine the flour, salt, egg, oil, and warm water. Knead until the dough is smooth and elastic (about 10 minutes). Cover and let rest for 20–30 minutes.
Make the filling:
Finely chop or mince the ham, and grate the cheese. Mix the ingredients together with the cream, season with salt and pepper to taste. Add pressed garlic for a more intense flavor.
Making pierogi:
Roll out the dough thinly on a floured surface. Cut out discs (e.g., with a glass), placing a teaspoon of filling on each disc. Seal the edges carefully to prevent the filling from leaking out during cooking.
Cooking:
Boil the pierogi in batches in salted water. Once they float to the surface, cook for another 2–3 minutes. Remove with a slotted spoon and serve immediately or fry in a pan.
Serving and storage tips:
Pierogi taste great both straight after cooking and fried until golden brown with butter.
They can be served with sour cream, fried onion or garlic sauce.
It’s a good idea to freeze any unused pierogi—preferably on a board, individually, and then transfer them to a bag. Store in the freezer for up to 3 months.
Variants:
With added herbs: add parsley or chives to the stuffing.
Spicy version: add a pinch of hot paprika or cayenne pepper.
For a sweet and savory twist: experiment with mascarpone cheese and Parma ham – a slightly more luxurious version!
FAQ:
Can I use a different kind of cheese?
Yes, different kinds will work – mozzarella, feta (for a saltier flavor), or processed cheese for creaminess.
Can you freeze ham and cheese pierogi?
Absolutely! This is one of those dishes that tastes just as good frozen and reheated.
Can these pierogi be made without eggs in the dough?
Yes – just omit them and add a little more water. The dough will still be elastic and delicious.
If you want, I can prepare a graphic version of this recipe for printing or publishing online – let me know!
