Wednesday, January 9, 2013

recipe: pierogies

I'm not ashamed to admit that there are Mrs. T's pierogies in my freezer. Mrs. T gets the credit for many a weeknight dinner in my house. But, I have to say, that Mrs. T's ain't got nothin' on Ms. Z's homemade pierogies.

Homemade pierogies are kind of involved to make, but they are worth it. I made a batch when Camille and Matt came over for dinner before Christmas. This recipe makes a bunch of pierogies, so I was able to freeze a lot for weeknight dinners.

Adapted from King Arthur Flour

  • 4 cups flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup butter at room temperature
  • 2 medium potatoes
  • milk, butter and/or sour cream
  • salt and pepper to taste
  • 1/2 onion
  • butter or olive oil for sauteing
In a stand mixer bowl, combine flour and salt. Add eggs, sour cream and butter. Knead until dough is smooth. Divide dough and half and wrap each ball in plastic wrap and store in fridge for at least an hour.

For filling, boil potatoes until tender. Mash with milk, butter and/or sour cream to create thick mashed potatoes. Season with salt and pepper.

Use a rolling pin to roll the dough balls out, one at a time. Use a large glass to cut the dough into circles.

Place a spoonful of potatoes into the dough circle.

Fold the pierogie in half.

Pinch the pirogue closed with your fingers.

Lay the pierogie on the counter and use a fork to seal it. Flip it over and seal the other side.

Boil a large pot of water. Place the pierogies in the water and cook until they float.

Meanwhile, in a large frying pan, melt the butter or heat the olive oil. Add the onions and cook until they start to brown. When the pierogies are boiled, use a slotted spoon to transfer them to the frying pan. Fry until the pieroges are golden.

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