REAL POLISH PIEROGIES

REAL POLISH PIEROGIES

HOMEMADE PIEROGI RECIPE

THIS RECIPE MAKES APPROXIMATELY 24 PIEROGIS

 

SOUR CREAM MAKES THE PIEROGIS NICE AND TENDER.

USE A 3 TO 3 1/2 CUTTER

I USE TONS OF ONIONS FRIED IN A STICK OF BUTTER.

FILLINGS: YOU CAN FILL PIEROGI WITH FIG OR CHERRY JAM, GROUND BEEF, ONIONS, MUSHROOMS, SAUSAGE OR A VARIETY OF THINGS SWEET OR SAVORY. OUR FAVORITE FILLING IS SOMEWHAT TRADITIONAL, I MOST FREQUENTLY DO POTATOES WITH CHEESE. (GOAT CHEESE OR CHEDDAR)

DOUGH:

  • 2 CUPS ALL PURPOSE FLOUR (UNBLEACHED)

  • 3/4 TEASPOON SALT

  • 1/4 CUP MELTED BUTTER

  • 1 EGG

  • 1/2 CUP SOUR CREAM

CHEESE FILLING:

  • 1 1/2 POUNDS POTATOES PEELED AND BOILED UNTIL SOFT

  • 4 TABLESPOONS BUTTER

  • 1/2 CUP SOUR CREAM

  • 1 1 1/2- 2 TEASPOONS SALT (TO TASTE)

  • 1 TEASPOON PEPPER

  • 1 CUP SHREDDED CHEDDAR OR YOUR FAVORITE CHEESE TO TASTE

TO PREPARE THE DOUGH:

TO PREPARE DOUGH

IN A LARGE BOWL COMBINE FLOUR AND SALT. MIX TOGETHER MELTED BUTTER, EGG AND SOUR CREAM. CREATE A SMALL WELL IN THE MIDDLE OF THE FLOUR AND STIR THE BUTTER MIXTURE INTO IT USING YOUR FINGERS OR A SPOON. EITHER IN THE BOWL OR ON A WORK SURFACE KNEAD THE DOUGH UNTIL ITS SMOOTH AND THOROUGHLY COMBINED. (ABOUT 5-7 MINUTES). THE BUTTER IN THIS DOUGH MAKES IT SOMEWHAT STICKY BUT IT WILL SMOOTH OUT ONCE KNEADED. REFRIGERATE 30 MINUTES OR OVERNIGHT.

 

TO PREPARE THE FILLING

COMBINE THE COOKED POTATOES, SOUR CREAM SALT AND PEPPER. USING A POTATO MASHER OR FORK SMASH THE FILLING THOROUGHLY. ALLOW TO COOL FULLY BEFORE ADDING CHEESE, IF YOU ARE USING SAUSAGE OR BACON YOU WILL USE IT FULLY COOKED AND COOLED AS WELL. REFRIGERATE FILLING UNTIL COOLED OR OVER NIGHT. DO NOT ATTEMPT TO ASSEMBLE PIEROGI WITH HOT FILLING. I PREFER MAKING MY DOUGH AND MY FILLING A DAY IN ADVANCE.

TO ASSEMBLE –

 

  • ROLL OUT PIEROGIE DOUGH TO APPROXIMATELY 1/8 TO 1/4″ THICKNESS.

  • CUT INTO CIRCLES USING A DRINKING GLASS OR A BISCUIT CUTTER. I’VE COME TO REALIZE THAT MASON JAR LIDS MAKE IDEAL CUTTERS. THEY ARE ALWAYS AT ARMS LENGTH AND THEY ARE THE PERFECT SIZE. (YOU CAN RE-ROLL DOUGH AS NEEDED HOWEVER YOU WILL NEED TO MOISTEN IT AND KNEAD IT BACK TOGETHER, AND ALLOW IT TO REST UNTIL ITS PLIABLE AGAIN. )

  • USE A HEAVY ROLLING PIN TO ROLL THE CUT DOUGH OUTWARDS IN EACH DIRECTION TO FLATTEN IT OUT FURTHER. (THIS WAY YOU FIT EXACTLY A FAT TABLESPOON OR TWO INTO EACH DUMPLING. THOSE WHO ARE REALLY GOOD AT IT CAN PUT A FAT BALL OF POTATO FILLING IN THE PIEROGI DOUGH AND MOLD THE DOUGH WITHIN THEIR HANDS WHILE SIMULTANEOUSLY PINCHING THE POCKET SHUT. I’M NOT THAT SKILLED. YOUR DOUGH HAS TO BE FAIRLY WET AND PLIABLE TO DO IT THIS WAY. I’M BETTER WITH THIS STUPID PROOF METHOD.)

  • USING A TABLESPOON OR SMALL COOKIE SCOOP PLACE ABOUT 1-2 TABLESPOONS OF FILLING INTO EACH ROUND.

 

  • WET YOUR FINGER AND TRACE AROUND HALF OF THE CIRCLE TO MOISTEN THE DOUGH.

  • FOLD THE CIRCLE OVER THE DOUGH (IF YOUR FILLING IS SOMEWHAT STICKY OR WET DIP YOUR FINGER IN FLOUR AND PAT IT DOWN INTO A FOOTBALL SHAPE.)

  • CRIMP DUMPLING TOGETHER WITH YOUR HANDS AND THEN GENTLY USE A FORK OR YOUR FINGER TO CREASE THE EDGES. I STICK THE EDGES TOGETHER AND PLACE THEM ON THE COUNTER. USING MY POINTER FINGER I PRESS AROUND THE EDGES EVENLY DISTRIBUTING ANY AIR, PUSHING THE EXCESS AIR OUT OF THE DOUGH AND CRIMPING THE EDGE. IF YOU HAVE A PIEROGI PRESS YOU COULD USE THAT.

  • SET EACH PIEROGI ASIDE ON A FLOURED COOKIE SHEET.

PLACE PIEROGI INTO RAPIDLY BOILING WATER, COOK FOR APPROXIMATELY 3 MINUTES. ONCE THEY ARE FLOATING THEY ARE COOKED. YOU NEED TO PRE-BOIL THEM BEFORE ANY OTHER PREPARATION.

TO SAUTE

PLACE BOILED PIEROGI INTO A PAN HEATED OVER MEDIUM HIGH HEAT WITH 1-2 TABLESPOONS OF BUTTER. COOK ON BOTH SIDES APPROXIMATELY 2-3 MINUTES.

 TO FREEZE

FREEZE INDIVIDUALLY ON A COOKIE SHEET. ONCE FROZEN PLACE THEM IN A ZIP TIGHT BAGGY. IF YOU DON’T FREEZE THEM INDIVIDUALLY THEY WILL FREEZE TOGETHER INTO A GLOB…NOT THAT I KNOW FROM EXPERIENCE OR ANYTHING.

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