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.
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
5 cups flour
1 teaspoon salt
3 large eggs
1/2 cup (1 stick) butter, softened
3/4 to 1 1/4 cups water
2 to 3 medium onions, chopped
1/2 to 1 cup (1 to 2 sticks) butter
6 medium 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 eggs, butter and water ( starting
with 3/4 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 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 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 water and bring to a boil over medium to high
heat, when 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 sauteed
onions and butter. Serve warm with some sour cream on the side.
Posted by bettyboop50 at Recipe Goldmine May 3, 2001.