Friday, August 7, 2015

Making Pierogies

 It seems that I have a lot of friends that don't cook.  One of them is expecting out of town guests in a couple weeks and she wants to serve them pierogies. Almost every church basement in my area has a bunch of Polish or Slovakian women pumping these out for sale  but my friend said that she wants to serve mine.  So, like a group of Polish women, I made solo pierogies yesterday. Pierogies can be filled with many things but when I make them to give away, I play it safe and make a mashed potato and cheese filling.  Almost everyone likes them made this way. I made mashed potatoes with some grated cheddar and added diced chives which I added after taking this photo.

The dough is 2 cups of flour, 1 egg, 1/2 tsp. salt, 4 tablespoons of soft butter and 1/2 cup of sour cream.  Wrap it and refrigerate for an hour before proceeding.

Roll it out very thin and cut it into rounds.

Place a spoonful of the filling in the center of each round and crimp the edges.

I let them sit out a bit to dry out. The goal is to cook them without splitting or opening up.  Just like ravioli.

Boil them in salted boiling water and place them in some melted butter to coat.  Slice a couple onions and saute' them in a bit of butter just until they begin to soften.  Sprinkle them with salt and pepper.  Lightly pan fry the pierogies until they begin to brown.

Serve them with a dollop of sour cream.  This might look easy but these took 6-1/2 hours from beginning to end.  I froze half of them for my friend and sent these to my guests.