I love Pierogies (Perogies, however you want to spell them). But I make my own - so much tastier than store-bought! The recipe makes it look like it's a lot of work but truly it isn't.What you're doing is making a filled dumpling then boiling it. Easy, right?
I make enough to eat immediately and more to freeze.
Make the Dough:
- Mix together 2 c. of flour and 1/2 tsp. of salt
- Add 1/2 c. sour cream and 1/4 c. softened butter
- Beat the mixture about 5 minutes until the dough starts to form into a lump
- Knead it into a log, cover with plastic and put in the fridge for 30 minutes while you make the filling.
There are many variations of fillings. Here's the one I make the most.
- Cook 5 peeled potatoes and mash them
- Chop and lightly sautee 1 onion
- Mix the potatoes, chopped onion and 8 oz. of grated cheese
- Let the filling mixture cool.
- Roll your dough out to about 1/8" thick.
- Cut circles about 2-3.5 inches in diameter
- Fill each circle with a small amount of filling. You don't want to overfill but you want enough to make a nice rounded half-circle of yumminess
- Fold each circle in half.
- Now comes the most important part - PINCH PINCH PINCH the open edges of the dough. Keep pinching. When you are SURE you've pinched the edges enough to seal them, PINCH AGAIN!! Do this several times. This is the secret to making your own pierogies. Pinching.
 |
| Pierogies pinched and ready to boil |
 |
| Add Pierogies to Boiling Water |
- Boil water in a large pot on the stove. Drop the pierogies in (not too many at one time, don't overcrowd the pot) and when they float to the surface remove them with a slotted spoon.
- Melt butter in a fry pan until it turns brown. Don't burn it but it must be so hot it's brown. Don't cheat and use margarine. Butter. Okay? When the butter is brown, sautee the pierogies lightly on both sides.
- Serve with sour cream
 |
| Sautee the boiled Pierogies |
Comments