pierogies
anybody make them? have a recipe? i would kill for some good pierogies. i like cabbage,potato and cottage cheese. yuck to lekvar!
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Sour cream in the dough is a favorite secret of many pierogi makers.
INGREDIENTS:
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.
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. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogi Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of 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 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.0 -
http://www.pierogiesplus.com/index.php
Check these out, any combo you want!
My step-dad used to make them occasionally, and also ordered from this place many times.
I love them, but haven't had any in years.0 -
I have made many many perogies...and I love them with potatoe, cheese filling, and then served with sauted onions and bacon...Top it off with sour cream.....
Fattening as all get out , but ohhhhhhh are they good..0 -
quote:Originally posted by BlackRoses
I have made many many perogies...and I love them with potatoe, cheese filling, and then served with sauted onions and bacon...Top it off with sour cream.....
Fattening as all get out , but ohhhhhhh are they good..
I just gained 5 pounds reading your post![:p]0 -
That's about the correct recipe.
We make two varieties for Christmas Eve dinner, potato/cheese and saurkraut.
Just fill with cooked saurkraut, boil em' til they float, then sautee in butter and onions.
Good stuff!0 -
quote:Originally posted by rcrxs old lady
That's about the correct recipe.
We make two varieties for Christmas Eve dinner, potato/cheese and saurkraut.
Just fill with cooked saurkraut, boil em' til they float, then sautee in butter and onions.
Good stuff!
These are what momma used to make. We loved them!
JM0 -
better have some peva too! 0 -
when i tried making the dough it came out like bread dough. the best pierogies i ever ate was at a bar called Teenie's Tavern in Youngstown Ohio. they only have them on Fridays. 0 -
There is a little deli in Hamtramck I like to get them from....... 0 -
I found a plastic single-pierogi form in a drawer. Former roommate says it's not his. I asked my friend I bought my house from, and he denies ownership. I haven't made pierogis with it, but it's great for making raviolis. 0 -
As a Schwan's driver I used to sell a lot of them to Polish people on my route. They said they were authentic. I don't really care that much for them. But if you want them, flag down the truck and ask the driver for them. 0
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