Pierogi

There is a large Polish population here in Western Massachusetts, and pierogi are a very popular dish. I myself had never tried one until recently, but really, I sort of had. This is because pierogi are like a mix between ravioli and potstickers, both of which I make all the time. John and Steph are both part polish, and were craving some polish food, so the other night we made pierogi and borscht. I will be posting the borscht recipe tomorrow.

Pierogi dough is interesting. I am used to a pasta dough with only eggs as the wet ingredient. I saw pierogi recipes ranging from eggs, milk, sour cream, and a mixture of these things. I went for all three because it sounded good to me.

The filling is onions softened in butter, potatoes, and cheese.

The dough, rolled and ready. Hand roll this dough instead of using a pasta machine. It should be a bit thicker than pasta.

After you boil the pierogi, fry them in some butter

Yum. Crispy, soft, chewy, creamy, delicious.

Eat it with some more sour cream on top!

For the dough, mix an egg, half cup of milk, and 1/4 cup of sour cream, with about 2 cups of flour and a pinch of salt. If the dough is too lose, add more flour. It should be a fairly dry dough that is soft and easy to knead. Let it sit in the fridge for a half hour, then roll it out to 1/8 inch thin. cut rounds and fill with the filling. Use some water on the tip of your finger as glue to help seal the pierogi. Use a fork to make decorative lines and also reinforce the seal. Boil the pierogi for 5 minutes, then add to frying pan with hot butter until sides crisp up. Serve with more sour cream.

For the filling, boil some peeled potatoes. soften some diced onions in butter on low heat. When the potatoes are tender, drain and add the butter and onions right away. Next add a few handfuls of cheese. We used cheddar.