Tuesday, May 8, 2012

30 by 30: Pierogies

Don't my pierogies look so yummy? Wait a minute... there isn't a picture! Aaaaahhhhhhh!!!! Seriously, I made them, took a picture (a pretty good picture, if you ask me!), and then proceeded to delete ALL the pictures from my camera. I thought I had transferred them all but it turns out I didn't. :( Bummer!

I will post the recipe I used, though, because it was really good. I made cheese and potato pierogies and my family loved them! It was an easy recipe and so delicious!

Enjoy!


Cheese & Potato Pierogies
Recipe from About.com

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.


Potato, Cheese & Onion Filling:

Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

1 comments:

Amish Stories said...

Very simple to make and i admit i have never made them from scratch yet!..........Id like to invite everyone to a post I've just published honoring the TV show "Big Valley", and also actor Peter Breck. Included with this post are 2 personal recipes that was sent to me by Peters wife Diane, so please stop by and say hello and share your memories of this classic TV show. Richard

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