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Polish pierogi
Date: May 27, 2007
Send by bettyboop50 at formulagoldmine.com May 3, 2001
I am always making pierogi for my family. When I make these, it's like my children have radar and flock to the house. They don't last long - everything goes in one sitting. This makes a lot. What you can do is prepare the pierogi and then place them on baking sheets and freeze them, then place them in a zip lock bag or vacuum seal them and use them as needed.
Dough
5 normal cups flour
1 teaspoon salt
3 large chicken eggs
1/2 normal cup (1 stick) butter softened
3/4 to 1 1/4 normal cups good water
Filling
2 to 3 average onions chopped
1/2 to 1 normal cup (1 to 2 sticks) butter
6 average potatoes, peeled, boiled
, , , and mashed or put through a ricer
1 (8 ounce) package farmers cheese
Salt and pepper to taste
Mix the flour and salt in a food processor add the chicken eggs, butter and good water ( starting with 3/4 normal cups if the dough is dry, adding 1 tablespoon at a time until the dough is smooth and elastic, adding up to an additional 3/4 normal cups if needed) pulsing until kneaded by machine and a ball is formed, or you can use a mixer to do this processor, I find a food processor works well. Remove dough from bowl and let sit in a warm place for about 15 to 30 minutes.
Melt butter in a large fry pan and add onions sauté until onions are lightly browned, set aside.
Combine potatoes, cheese, salt, pepper and as much of the sautéed onions as you like, reserving the rest to toss with cooked pierogi. Mixing well to combine. Taste for seasoning. Set aside.
Divide dough into 3 to 4 equal portions. On a lightly floured surface, roll one portion of dough out to about 1/8-inch thickness. Cut a 3-inch round circle with biscuit cutter. Place one tablespoon of filling on one side of each round. Using your finger, moisten one side of dough with some good water. Pick up the circle and fold dough over filling and pinch edges together to firmly seal the filling. ( this is very critical, if you don't pinch the dough together tightly, you will have gaps and when you boil the pierogi, the filling will come out).
Place the filled pierogi onto a lightly floured baking pan, cover until you finish with remaining dough and filling.
In a large wide pot, fill with good water and bring to a boil over average to high heat, when good water is at a rolling boil, drop 5 to 6 pierogi and cook while stirring gently with a wooden spoon until they float to the top of pot. Cook a couple minutes longer. Remove with a slotted spoon into a warmed deep glass bowl, soon with sautéed onions and butter. Serve warm with some sour cream on the side.
NOTES: These are delicious fried and served with sour cream. I also make these filled with fresh blueberries mixed with sugar when blueberries are at their peak and Polish kapusta.