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Pierogi Fillings & Dough

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1 Pierogi Fillings & Dough on Fri Dec 05, 2014 8:10 am



SAUERKRAUT-MUSHROOM:   1 med. onion, #2 can or ~1lb. bag kraut,  1/4 lb. mushrooms,  ALL finely chopped, 2 T. sour cream.  
Saute onion in 3-4 T. oil, add kraut and mushrooms and cook down until dry. Add sour cream to make a spreading consistency. Cool.

POTATO:   2.5 lbs. potatoes ( preferably  a dry variety ), 1 lb. farmers cheese,  2 med. onions, finely chopped and lightly browned, salt & pepper to taste
Cook and mash potatoes.  DO NOT add milk or butter.  Add cheese and onions, mixing well.  Season to taste.  Cool.

CHEESE:  1 lb. farmers cheese, 1 T. sugar, 2 eggs. Mix altogether, blending well.

DOUGH:   6 cups flour, 1 teas. salt,  3 eggs,  1 c. sour cream,  1/2 c. milk, 1/4 c. melted butter
Bring dairy products to warm temperature for better mixing.  In a large bowl, mix flour & salt, then add warm ingredients.   Mix to a soft dough.  Have flour coating the board
( counter ) and turn dough out onto this surface…kneading a few minutes to work in all the flour until it is a smooth pliable ball.   Roll out a small section at a time or use a dough rolling machine and roll into strips.  Cut into circles using a large cup/can perhaps 4” in diameter.  Depends on how big you want them to be!!  Place a nice amount of filling into the center of each, trying not to get any on the edges.  Fold dough over to make a semi-circle and press the edges well to seal (a light coating of water from fingertip to edges helps seal)…can be crimped like a pie crust or use a fork.  Place on paper towels as they are made and dry slightly, turning over after a few minutes.  Bring a large pot of water to boil when almost done with the dough.  Add 8-10 pierogi to the boiling water at a time.  Cook about 3-5 minutes, they will float to the top.  Use a large slotted spoon to remove from the water and place them in a colander that is in a bowl and then on a cooling rack to drain ( with paper towels underneath or a sided cookie sheet ).

EAT NOW or freeze in layers on a cookie sheet ( just until firm ) and then place in a bag to be individually taken out as needed.  Or layer with plastic wrap in a freezer container.  
We like to serve our pierogi on a platter with lightly browned butter poured over the top.  

This is a traditional staple for our Polish Christmas Eve dinner.
ENJOY from the SIECZKA’s (Joe & MaryAnn)                                                       December 2003

2 Re: Pierogi Fillings & Dough on Fri Dec 05, 2014 10:24 am


Beth, again you brought back memories for me!
My mom used to make pierogies all the time! They were the potato ones.
I do have her recipe, given by my dad's sister, as well as my moms.  It is written in pencil on a piece of scrap paper. The lead from the pencil has leaching out and fading---as old things do. The paper is falling apart was a well used recipe! Has notes all over it! I can hardly read it! I remember my mom cooking the potatoes, rolling out the dough, stuffing them, and her saying a few choice words when the seams split in the boiling water!!! My mom made a gigantic amount and shared them with family! We always boiled them and then sautéed them, until a brown crust formed. My dad sometimes had them with sautéed onions. My cousin had them along with kielbasa or a ham hock!   Good Polish food memories!!!

3 Re: Pierogi Fillings & Dough on Fri Dec 05, 2014 11:38 am


My advice to you is to get that recipe 'scrap paper' into a plastic sheet protector sheet and also to copy the recipe over so you have it in case (as has happened to me) the original just falls apart and is lost, bit by bit.

One of my favorite things to do when I visit my DD#1 is to go through my grandma's recipe boxes and see the spattered hand written recipes in Grandma's familiar hand. The memories just come pouring back when I see some of the old family favorites.

4 Re: Pierogi Fillings & Dough on Sat Dec 06, 2014 2:01 pm


Two days after the pierogi feast I decided I needed to use up the leftover dough. I hate to waste the extra dough. It was considerably more difficult to roll out ~ due, I'm sure, to the excess flour that had absorbed moisture when the scraps were all smushed together. But, even if the pierogi I put into the freezer are a bit thicker & tougher.....well, let's just say I'm pretty sure I'll eat them and enjoy anyway.

I ended up with a dozen to boil and then stick in the freezer. When I want to eat them I'll thaw them in boiling water and then saute in brown butter & onions.

5 Re: Pierogi Fillings & Dough on Sat Dec 06, 2014 2:53 pm



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