PIEROGI

Pierogies (2)

     Whether you have family from Poland, the Ukraine, Romania or even good ole’ America, chances are you’ve had Pierogi.  They are out of this world delicious.  They are a bit of work, ok, maybe a lot of work . . .  but they are so worth it. People were eating them cold right out of the refrigerator here.  They were undeniably out of this world delicious.

 

If you’d like to read Pierogi history, go to:

http://www.polskafoods.com/polish-food/facts-history-about-pierogi

https://en.wikipedia.org/wiki/Pierogi

 

     I’m sure every family that ate Pierogi had their own recipe. I was never introduced to them until I was an adult. Man, oh man. All those years wasted!

Here’s my recipe.

FILLING INGREDIENTS: 

4 large Russet potatoes

2 TBSP butter

3/4 cup cubed or grated cheese (I use a mixture of Colby, Monterey Jack, Sharp Cheddar, and Cooper).

¼ + milk

Salt, Pepper, Onion Powder and Garlic Powder (about 1/2 tsp each)

 

FILLING PREPARATION:

Peel potatoes and cut into 8 large chunks.  Boil in salted water until tender.  Remove potatoes.  Reserve about 1 ½ cups of potato water for the dough and let cool to room temp.

Place butter and cubed or grated cheese on top of hot potatoes and cover.  Let sit until cheese is melted.  With a potato masher or submersible blender, begin mashing potatoes and adding milk until potatoes are of desired consistency.  Add seasonings to taste.  Taste the mixture to make sure you have enough cheese and seasonings.

 

DOUGH INGREDIENTS:  Yields 50 pierogies 

6 cups AP flour

1 extra large egg

¾ tsp salt

1 ½ cups potato water

1 egg yolk to seal dough

OPTIONAL: Seasonings such as onion powder, garlic powder, parsley

 

DOUGH PREPARATION AND ASSEMBLY:

In food processor, add flour, egg, salt, and quickly pulse to incorporate.  If you want to add seasonings, do it now.  Add room temperature potato water in three batches and mix until dough forms.  It will only take about 30 seconds to 1 minute.

Grab a hunk of dough and give it a quick knead.  Roll it out until very thin.  It is so easy to work with.  Cut with a glass, biscuit cutter, or a press.  They should be approximately 3 ½ “rounds.  Fill with a good TBSP of potato, whatever extras you’re adding on top, and fold over.  Smear a little beaten egg onto only one side of the dough along the edge.  Press to seal. Any scraps of dough should be added back into the bowl.

Lay completed Pierogies on a clean dish towel and cover with another towel.  This will keep the dough from drying out.

 

TO COOK PIEROGIES:

Drop one at a time into a large pan of salted boiling water.  I would cook only 6 at one time.  They will sink like a stone, and that’s ok.  After about one minute, lightly push a spatula under them to make sure they aren’t stuck to the bottom of pan.  It doesn’t happen often, but it is possible.  They should be fully cooked and ready to eat with butter and sautéed onions.

 

TO FRY COOKED PIEROGIES:

I prefer mine browned in a little bacon grease, but you could also use olive oil or butter (or a little of both).  If you’re using onions, garlic, peppers, mushrooms, etc. add them now.  Don’t crowd the pan.  Cook until browned on one side, flip over and brown the other side.

Serve with Sour Cream, Blue Cheese or Ranch Dressing.

Pictured below is the dough press I used.  A set of 3 is available for less than $4.00.  I may invest in the press that makes 6 at once.  I think it might be a time-saver.  These presses can be used for hand pies, calzone, ravioli, empanadas, and all sorts of other fun projects.

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By Tika for CHEW WANNA EAT? © 2016

Pierogies (4)

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Pierogies

Pierogies (2)

Pierogies (3)

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