PIEROGI FILLINGS:
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
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