Pierogies
In March I took a pierogi class at Laurel Run Cooking School. I decided to try the recipe at home. I was too ambitious and thought I could make both sauerkraut and potato & cheese in one day. Next time I will definitely plan to make this a two-day event (which it was) or have my mom come over to assist. The filling can be made in advance.
Potato & Cheese Filling
(makes filling for about 48 pierogies)
1 1/2 pounds russet potatoes (about 5 large)
4 tablespoons buttermilk
1 tablespoon butter
1 medium onion, finely chopped
Salt and pepper, to taste
4 ounces cheddar cheese
Directions:
Boil the potatoes in their jackets in salted water until tender, about 20 minutes. Drain and set aside to cool until easy to handle. Peel off the skins and cut the potatoes into large pieces. Mash with a potato masher. Cover and set aside. (Cooks note: the original recipe did not state when to add the cheese. I grated the cheese and added it to the potato mixture after mashing the potatoes.)
Saute the onion in the butter until soft and golden brown. Add the buttermilk and cooked onions to the potatoes. Season with salt and pepper. Allow to cool before filling pierogies.
(Can be refrigerated up to 3 days ahead of use.)
Kraut & Onion Filling
(makes filling for about 48 pierogies)
2 cups sauerkraut, well drained and finely chopped
2 tablespoons butter
1 medium onion, diced
2 tablespoons sour cream
Salt and pepper, to taste
Directions:
Drain sauerkraut, squeezing and pressing to remove as much liquid as possible. Finely chop by hand or in food processor. Place in colander to drain again, if necessary.
In a medium skillet, melt the butter. Add diced onion and saute until soft and golden. Add sauerkraut and continue to fry until flavors blend, about 5 minutes.
Let cook slightly. Add sour cream and salt and pepper to taste. Let mixture cool completely before using.
Basic Pierogi Dough
(makes about 3 dozen)
3 cups all-purpose flour, not self-rising
1/2 teaspoon salt
3 ounces cream cheese, softened
2 large eggs, beaten
1/2 cup water (plus 1/4 cup extra, if needed)
Additional flour for kneading and rolling
Note: do not double this recipe. Best results are achieved by making single batches.
Directions:
Making dough - Place flour in a large bowl and add the salt. Mix together. In a separate bowl, combine the eggs and softened cream cheese until blended. Stir in the water. Using a sturdy wooden spoon, mix in the egg mixture into the dough until well combined. Add additional water, a tablespoon at a time, until the dough no longer looks scrappy and comes together in a mass (the dough will not feel dry but should feel moist, not wet and slippery).
Turn out onto a floured surface and knead until firm and smooth, about 5 minutes. Let rest for 10 minutes in the bowl (put damp towel over it to prevent drying).
Rolling - Divide the dough in half. Keep unused portion covered in bowl until ready to use. Roll dough thin, adding flour sparingly to keep the dough from sticking to the surface and rolling pin. Cut 3-inch circles with a biscuit cutter or cooking cutter. Repeat with remaining dough.
Filling - Place small mound (approximately 1/2 tablespoon) of filling on each circle, a little to one side. Fold oer other side and pinch, pinch, pinch! Dough that is too dry will not seal no matter how much you pinch. If the dough is made properly, you will not need to moisten the edges with water to seal it. Place on a lightly floured baking sheet covered with a towel to keep the pierogies from drying out before cooking. If not cooking right away, the pierogies may be frozen.
Cooking - Fill a 4-quart stockpot with water and bring to a rolling boil. Add a tablespoon of salt. Drop pierogies, a dozen at a time, into the water. Stir once or twice to prevent sticking. In a few minutes the pierogies will rise to the surface. Allow them to cook an additional 2 to 3 minutes. Remove with a slotted spoon and drain. Repeat with the remaining pierogies
Freezing - Freeze them uncooked in a single layer on a cookie sheet. When frozen hard, remove from cookie sheet and store in plastic bags. Keeps up to 3 months under good freezer conditions. To cook from a frozen state, do not thaw. Place frozen pierogies directly into boiling water. When they rise to the surface, allow them to cook an additional 3 to 4 minutes. Remove with a slotted spoon and drain. Finish as directed above.
Whew...pretty long recipe! I froze mine, so can't comment on the taste yet. I did enjoy the pierogies I made in March, so I have my fingers crossed that mine turned out as good! Update! They are yummy! I added a new pic to show the finished product.
I made 3 batches of dough, and one batch each of the potato filling and sauerkraut and onion filling. I had a lot of potato filling leftover and some of the kraut filling.
Potato & Cheese Filling
(makes filling for about 48 pierogies)
1 1/2 pounds russet potatoes (about 5 large)
4 tablespoons buttermilk
1 tablespoon butter
1 medium onion, finely chopped
Salt and pepper, to taste
4 ounces cheddar cheese
Directions:
Boil the potatoes in their jackets in salted water until tender, about 20 minutes. Drain and set aside to cool until easy to handle. Peel off the skins and cut the potatoes into large pieces. Mash with a potato masher. Cover and set aside. (Cooks note: the original recipe did not state when to add the cheese. I grated the cheese and added it to the potato mixture after mashing the potatoes.)
Saute the onion in the butter until soft and golden brown. Add the buttermilk and cooked onions to the potatoes. Season with salt and pepper. Allow to cool before filling pierogies.
(Can be refrigerated up to 3 days ahead of use.)
Kraut & Onion Filling
(makes filling for about 48 pierogies)
2 cups sauerkraut, well drained and finely chopped
2 tablespoons butter
1 medium onion, diced
2 tablespoons sour cream
Salt and pepper, to taste
Directions:
Drain sauerkraut, squeezing and pressing to remove as much liquid as possible. Finely chop by hand or in food processor. Place in colander to drain again, if necessary.
In a medium skillet, melt the butter. Add diced onion and saute until soft and golden. Add sauerkraut and continue to fry until flavors blend, about 5 minutes.
Let cook slightly. Add sour cream and salt and pepper to taste. Let mixture cool completely before using.
Basic Pierogi Dough
(makes about 3 dozen)
3 cups all-purpose flour, not self-rising
1/2 teaspoon salt
3 ounces cream cheese, softened
2 large eggs, beaten
1/2 cup water (plus 1/4 cup extra, if needed)
Additional flour for kneading and rolling
Note: do not double this recipe. Best results are achieved by making single batches.
Making dough - Place flour in a large bowl and add the salt. Mix together. In a separate bowl, combine the eggs and softened cream cheese until blended. Stir in the water. Using a sturdy wooden spoon, mix in the egg mixture into the dough until well combined. Add additional water, a tablespoon at a time, until the dough no longer looks scrappy and comes together in a mass (the dough will not feel dry but should feel moist, not wet and slippery).
Turn out onto a floured surface and knead until firm and smooth, about 5 minutes. Let rest for 10 minutes in the bowl (put damp towel over it to prevent drying).
 |
| I kneaded for 10-15 minutes. I just couldn't get the dough to look how I thought it should. |
Rolling - Divide the dough in half. Keep unused portion covered in bowl until ready to use. Roll dough thin, adding flour sparingly to keep the dough from sticking to the surface and rolling pin. Cut 3-inch circles with a biscuit cutter or cooking cutter. Repeat with remaining dough.
Filling - Place small mound (approximately 1/2 tablespoon) of filling on each circle, a little to one side. Fold oer other side and pinch, pinch, pinch! Dough that is too dry will not seal no matter how much you pinch. If the dough is made properly, you will not need to moisten the edges with water to seal it. Place on a lightly floured baking sheet covered with a towel to keep the pierogies from drying out before cooking. If not cooking right away, the pierogies may be frozen.
 |
| Frozen (prior to placing in plastic bags). |
Cooking - Fill a 4-quart stockpot with water and bring to a rolling boil. Add a tablespoon of salt. Drop pierogies, a dozen at a time, into the water. Stir once or twice to prevent sticking. In a few minutes the pierogies will rise to the surface. Allow them to cook an additional 2 to 3 minutes. Remove with a slotted spoon and drain. Repeat with the remaining pierogies
Finishing Pierogies - All pierogies are wonderful fried in butter. Melt 4 tablespoons butter in a large skillet and add pierogies in a single layer. Fry on medium heat until very lightly browned. Remove and plat. Can also be served with browned butter and sauteed onions.
Freezing - Freeze them uncooked in a single layer on a cookie sheet. When frozen hard, remove from cookie sheet and store in plastic bags. Keeps up to 3 months under good freezer conditions. To cook from a frozen state, do not thaw. Place frozen pierogies directly into boiling water. When they rise to the surface, allow them to cook an additional 3 to 4 minutes. Remove with a slotted spoon and drain. Finish as directed above.
Whew...pretty long recipe! I froze mine, so can't comment on the taste yet. I did enjoy the pierogies I made in March, so I have my fingers crossed that mine turned out as good! Update! They are yummy! I added a new pic to show the finished product.
I made 3 batches of dough, and one batch each of the potato filling and sauerkraut and onion filling. I had a lot of potato filling leftover and some of the kraut filling.
Comments
Post a Comment