Pierogi Recipe

Avi and I both pierogigrew up eating Pierogies and his mom made the best ever. Traditionally they are made as below with potato-cheese filling but we have had them with sauerkraut filling and a dessert variety with prune filling.

We enjoy eating them with many foods but especially like to eat them with sauerkraut and kosher hot dogs.

For more information about these delicious little dumplings: Pierogi

Below you will find a recipe to make them yourself from Epicurious.com

Pierogies

yield: Makes 48 pierogies

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother’s house. Pierogies are satisfyingly rich, so you’ll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Ingredients:
For dough

3 cups all-purpose flour plus additional for kneading

1 cup water

1 large egg

2 teaspoons vegetable oil

1 teaspoon salt


For potato filling

1 1/2 pound russet (baking) potatoes

6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

For onion topping

1 medium onion, halved lengthwise and thinly sliced crosswise

1 stick (1/2 cup) unsalted butter

Special equipment: a 2 1/2-inch round cookie cutter

Accompaniment: sour cream

Preparation:

Make dough:
Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.

Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted wateruntil tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth.

When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over).

Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper.

Form and cook pierogies:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don’t adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.

Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat.

Read More http://www.epicurious.com/recipes/food/views/Pierogies-109296#ixzz1gkHxgrF9

Want to know more about Pierogi? Follow this link

Any one have a family recipe that they want to share with us? I can’t wait….

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