Tuesday, December 30, 2008

Peerless Pierogies

M is fond of saying that every great culture has a dumpling. My maternal grandmother was Polish, and we have the pierogi. Every year for Wigilia my parents and I attempt to make these little dumplings, and we're getting better at it all the time. Here are the recipes we use to make these delicious Polish morsels.

(makes about 7 dozen)
  • 1 pint sour cream (16 oz)
  • 5 cups flour
  • 2 eggs
  • 1 egg yolk
  • 2 T butter
  • 2 ts salt
  • 2 ts olive oil
Mix all and let rest at least 30 minutes (can be refrigerated up to two days at this point).

Cheese Filling:
  • 1 cup farmer cheese (or strained ricotta or cottage cheese)
  • 1 T melted butter
  • 1 egg, beaten
  • 3 T sugar
  • 1/4 ts cinnamon
Cream cheese with melted butter. Add beaten egg, sugar and cinnamon. (*Ours came out a bit too soupy so be sure to strain the cheese well).

Sauerkraut Filling:
  • 1+ pint sauerkraut
  • 1 large onion, chopped
Drain sauerkraut, fry in oil with onion until most of the moisture is gone.

Roll out dough and cut out circles approx. 4 inches in diameter. Fill, fold and seal the edge with a little water (press the edge with a fork if needed).

Drop into boiling water. When they rise to the top they are done. Carmelize onion in a skillet and fry pierogies along with the onions for a few minutes.



Anonymous said...

A ver..bueno, quizás esté...pero la presentación no es muy b uena.
Venta para España y prueba el jamón, eso es GLORIA!
Best regards from Spain!

Carlene said...