Traditional Pierogi, a Holiday Must Have

Every year at Christmas my family has an open house, it’s always a great time filled with fun, family and lots of food.  Each year my grandma and aunt are busy making pierogies and cabbage rolls weeks before the big day in anticipation for our families over whelming need to eat them.  We are like Zombies looking for brains at Christmas and if we don’t get our fill of pierogies watch out.  I’ve posted a picture below of what happens after we have our fill, the beast is tamed.

This is my Aunt Deeb’s recipe for pierogies, enjoy!

Traditional Pierogi

Though you can make pierogi a n umber of ways this is the best recipe I have found, called “Olga’s Traditional Pierogies”
Using Five Roses All Purpose Flour will give you the best results.
Ingredients

Dough
4 1/2 c. Five Roses Flour
3/4 c. each water and milk warmed
3 tbsp. melted butter
2 egg yolks
1 tsp. salt
butter to taste

Potato Filling
1 onion finely chopped
1/4 c. butter
3 c. potatoes mashed
1 c. shredded cheddar cheese
salt and pepper to taste

Dough: Combine water, milk, butter and egg yolks, beating well. Stir in flour and salt. Knead dough on floured surface about 2 min. until smooth and soft. Place in a lightly oiled bowl, cover and let rest at least 30 min. Working with half of the dough at a time, roll out on a floured surface until approx. 1/8’thick .Cut circles of dough using a cookie cutter. Place a rounded teaspoon of filling in the center of each circle. fold over forming ahalf circle and pinch the edges together with fingers to seal in the filling. Place on a clean tea towel and cover to prevent drying. Bring a large pot of salted water to a boil. Place about 10 peroghies at a time into the water, stirring a few times to prevent sticking. When cooked they will float to the top. Remove with a slotted spoon and transfer to a casserole dish. A dd butter and toss very gently to coat evenly and prevent sticking. Serve with sour cream, chopped fried onions and or crisp crumbled bacon. Can be frozen and reheated.

Potato Filling: Sauté onions in butter and add to mashed potatoes. Stir in cheese, season to taste. Cool

This was the events last Christmas…

The beast was tamed!

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