Old Fashioned Pierogi

22 Nov

Wikipedia just told me that sour cream is served with sweet perogi while savory pierogi are served with bacon fat or bacon bits. I knew it was a good idea to marry a Polish boy. I asked said boy one weekend that I wanted to make pierogi. His eyes lit up like it was Christmas. I asked him what kind he wanted.

“Cheese.”

“Anything else?”

“No.”

“Oh, ok.”

Yeeeeeeeeeeah.

I was surprised at how easy they were to make. I was scared for some reason that they wouldn’t come out right, but I get scared a lot when I cook or bake.

Traditional Potato & Cheese Pierogi

Source Recipe Here

Dough Ingredients:

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup water

Filling:

  • 1 lb russet potatoes, peeled and cubed (I didn’t peel them in this recipe and I should have. Whoops)
  • 3oz (or more, I’m not looking, promise) grated cheddar cheese
  • salt/pepper
  • 1 tbsp dried chives

To make dough combine flour and salt. Add beaten eggs and water. Mix dough until it comes together and can form a ball. Wrap ball in plastic wrap and place in fridge for at least 30 minutes.

Hello Mr. Dough Ball

Next, make the filling. Boil potatoes until soft. Mash with grated cheese, chives and salt/pepper. Take a big spoonful and immediately consume. Add more cheese. Lots of cheese.

Try not to eat all of it

Here comes the fun part. If you have a Polish (or Eastern European) husband, make sure he helps you with this part. Generously flour a cutting board or counter top with flour. Roll ball of dough into a cylinder. Cut it in half and roll them both out so you can make 12 dough balls from each cylinder. Just keep cutting the dough in half until you do that.

Pillowy goodness

Flatten the little dough balls with the palm of your hand. Husband can do this part. Then, using your fingers, spread the dough out, like you’re making a mini pizza. Repeat with all the dough balls. Then place an extra large tablespoon of the potato mixture and place in the middle of your mini pizza. Fold pierogi in half and using a fork crimp the edges. It’s ok if some of the mixture leaks out, it’s not fragile like other types of dumplings.

 

To cook the pierogi bring a big pot of boiling water to boil. Again, spousal support is needed here. Place saute pan on another burner and add a lot of butter to the pan. Boil 4-5 pierogi in water until they float to the surface then place in the saute pan and cook on both sides until golden deliciousness. Repeat with the rest.

Serve with some sauteed onions and in this case, German mustard. Bacon fat optional.

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3 Responses to “Old Fashioned Pierogi”

  1. Laurie November 22, 2010 at 8:39 pm #

    I’m so glad you write about this! DH is a Polish boy too and I’m quite sure he would LOVE it if I would make these. You should share this on the April Blog 🙂

  2. Jenn November 23, 2010 at 9:57 am #

    As a Polish girl myself, I feel ashamed I’ve never made my own from scratch!! Especially since my husband makes dough!

    We may have to try this soon.

Trackbacks/Pingbacks

  1. Pierogi Recipe OMAC | Suburbhomestead's Blog - March 13, 2011

    […] Old Fashioned Pierogi (kitchenmisfit.wordpress.com) […]

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