Chef Bradley’s potato and cheese Pierogi recipe, or as I call them happiness in a pocket, is food that is brilliant at the basics, family traditions, and heritage. COVID 19 home cooking is now a part of our day-to-day life, and my badass Chef buddies are cooking awesome family meals at home.
If you are looking for comfort food, I couldn’t resist sharing Chef Bradley’s recipe. I promise, you will cook it over and over again – it’s so good.
There is daily communication with my co-workers and friends regarding the food we are making. Whether it’s via text, Instagram, or emails, the photos, and recipes are continuous with home-cooked meals that chefs enjoy serving. Family meals we are proud to share that speak flavor and simplicity. Meals that save the day, with crowd-pleasers from smoked chicken wings, fresh pasta bolognese, to baked lasagna, to pizza and
amazing baked bread and bagels.
Chef Bradley’s passion for cooking:
Chef Bradley’s passion for food is shown in his cooking. He loves to eat healthy and is a huge supporter of the farm-to-table movement.
Chef Bradley has worked at some amazing places, like the American Club in Wisconsin, the Grand Hotel on Mackinac Island on Lake Michigan, the Commonwealth Club, the Lodge at Koele on Lanai, and the Houstonian in Texas. He also worked at one of my favorites, the Little Nell in Aspen, CO, which is recognized as one of the world’s top small ski resorts.
What I like about Chef Bradley’s recipe is the fact that his recipe is all about traditions and his heritage. This recipe has been passed down through generations. A recipe that still finds a place at his dinner table on a special occasion, like Easter, and many meals in between.
It’s so awesome and important that Chef Bradley is teaching his son, how to make pierogi. Not only is the family tradition passed down to the next generation, but it will also give his son a greater appreciation of cooking, and more likely he will try new foods. It’s important to learn how to cook, from watching the onions caramelize to the perfect color, or listening to the sizzle of the pierogi crisp in the pan. Bradley is teaching his son the same way his Babushka or grandmother showed him how to cook; by smell, touch, and how to taste the food. For Bradley, it’s not just about cooking the food, it’s a wonderful way to celebrate his culture, heritage, and share family traditions. Something his son will remember for the rest of his life.
Pierogi must be the most well-known Polish food. The recipe for the basic Polish pierogi dough is a simple combination of flour, water, melted butter, egg, and salt. Some chefs make the dough without eggs or even use sour cream in the dough. Like many cultures, the recipe changes from region to region.
Pierogie make an awesome main course or a perfect side dish. I’ve never met anyone who doesn’t like them. Like many dumpling recipes, they were originally considered peasant food as they are composed of simple ingredients. However, as they say, never judge a book by its cover, pierogies are simple, truly amazing comfort food. Dumplings come in all shapes, sizes, and ethnic origins. Hommage to every culture that has a dumpling. The Chinese have their potstickers and wontons, the Germans have their bread dumplings and the Italians have their Ravioli. In the United States, many church groups make pierogi on Fridays year-round as fundraisers. And then, there is the Pierogi Fest in Whiting, Indiana https://www.pierogifest.net, a festival that I hope I will be able to visit this year.
Sheet Pan Pierogi with Charred Vegetables
In Poland, there are the traditional fillings for pierogi that include cooked forcemeat, sauerkraut with mushrooms, savory or sweet-savory curd cheese, and potato-onion-cheese, Sweet pierogi, like blueberries and strawberries, are particularly popular during the summer and are sprinkled with confection sugar. I like to use Russet potatoes for the filling. Russets are best for gnocchi, french fries, and Pierogie; anything that calls for a fluffy texture.
Batch cooking Pierogi:
Pierogi are great to batch cook and can be frozen raw or cooked. On a parchment-lined baking sheet, arrange raw or cooked, cooled pierogi, making sure the ends don’t touch. Place in the freezer. When they’re completely frozen, transfer the pierogies to a zip-lock plastic bag or vacuum seal for freezer storage for up to 6 months.
Chef Bradley’s Potato Cheese Pierogi
What I love about this recipe are the simplicity and the complex flavors and textures
A fun, easy recipe.
Filling the Pierogi may take a little time, but the reward is worth it.
Another simple recipe representing family traditions and heritage.
If you are looking for comfort food, this is the recipe you want to make.
The recipe is made without bacon; however, as they say, bacon makes everything better.
So feel free to add crispy bacon bites to bring the dish to another level.
Don’t overwork your dough.
The gluten in the flour tends to get tough when it’s over rolled, over kneaded, over handled.
Fork mash the potatoes, you don’t want to make mashed potatoes.
Chef Bradley's Potato and Cheese Pierogi
- 2 cups all-purpose flour
- 1 each egg
- 1/2 cup warm water
- 1 tsp sea salt, fine ground
- 2 tsp melted butter
Potato Cheese Filling
- 1 2/2 LB. Russet potatoes
- 2 Tbsp fine chopped sautéed onion
- 6 ounce cream cheese
- 1/8 tsp sea salt, fine ground
- 1/8 tsp black pepper, ground ground
- 2 each onion peeled and sliced
- 1 Tbsp chopped parsley
- 2 Tbsp butter, salted unsalted
Make the dough
- In a mixer fitted with a dough hook, start on slow for a minute or so to blend the flour, egg, salt, melted butter, and water all at once. Switch to high for about 5 minutes until the dough pulls away from the bowl. Remove the dough from the bowl and cover with plastic wrap.2 cups all-purpose flour, 1 each egg, 1/2 cup warm water, 1 tsp sea salt, fine ground, 2 tsp melted butter
Make the filling
- Boil the potatoes (skin on) in salted water until fork-tender. Once potatoes are cooked, peel, and in a bowl fork mash the potatoes. Add the sautéed onion, cream cheese, and blend. Season to taste with salt and pepper and set aside. Slightly cool, before filling the pierogi.1 2/2 LB. Russet potatoes, 2 Tbsp fine chopped sautéed onion, 6 ounce cream cheese, 1/8 tsp sea salt, fine ground, 1/8 tsp black pepper, ground
Roll and fill the dough
- On a floured surface roll out the dough thinly and cut with a 2-inch round or glass. Spoon about one tablespoon of the potato cheese filling in the middle of each dough circle. Pull the dough, fold over, and seal with a fork.
Caramelized the onions
- In a pan over medium heat, add the butter and sauté the sliced onions to an amber color, mix with the chopped parsley and set aside.2 each onion, 2 Tbsp butter, salted, 1 Tbsp chopped parsley
Cook the pierogi
- In a a large, low pan bring slated water to boil. Add the pierogi, when the pierogi rise to the surface, simmer for a few more minutes. Remove with a slotted spoon and place them on a buttered sheet pan. Drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.2 tsp melted butter
Pan fry the pierogi
- In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogi in the skillet in a single layer. Let them cook 2-3 minutes until lightly browned on the edges, flip over and repeat. The pierogi will not turn brown all over, but the edges should crisp and be light brown. Top the pierogi the caramelized onions, chopped parsley. Serve with sour cream and enjoy.
Nutrition information is calculated using an ingredient database and should be considered an estimate