Who loves some Pierogies!!! ME!!!
So why not for Fiesta Friday, check out many fabulous blogs for Fiesta Friday over at Angie’s page.
And her co-host for this Friday are Ginger@Ginger&Bread and Loretta@Safari of the Mind, so I would like to thank all of them for today’s Fiesta Friday #64
A friend of mine and I made some homemade pierogies awhile back I think they turned out great.
I made the dough and the filling, then headed over to my friend Paul’s house and we put them together and cooked them up…Delicious!!!!
If you are not familiar with what they are, click here
I have always seen them in the freezer section Mrs. T’s, which I am not saying are not good, if you need a quick pierogi these will do the trick.
For me on the other hand I have them fresh from a place in Pittsburgh a couple of times, my friend Paul is from there so when I went with him to visit we went to “Pierogies Plus” check out all the different flavors that you can get when you go or you can have them shipped 🙂
Also when I went to Chicago I stopped into a Polish Pierogi Shop…amazing 🙂
I just went with Potato and Cheese for this first batch 🙂
Dough – Ingredients
I used a food processor, you can do it by hand too
Flour and salt
pulsed it a little then added my egg
with egg mixed in
then add sour cream and butter and pulse
Pulse a few times
then turn it out onto your work space
Knead to just bring together
form into a ball and wrap in plastic wrap
I heard if you make the dough the night
before it becomes a more tended dough
Filling – Ingredients
Peel and cube your potatoes & boil until
Drain potatoes and place back in the pan
set back on the stove, just on hot burner
to help some of the extra liquid cook off
I used a ricer, you can certainly mash the
potatoes with a masher or however you
make your mashed potatoes
using the ricer forces the potatoes through
the tiny holes which make the potatoes very
potatoes, riced 🙂
mix in butter and half and half
8oz. shredded cheese
fold in cheese
place in container and chill
I cut in half
then again, take dough and press out
into a rectangle then use a rolling pin to make
dough about 1/8 inch thick
I use a round cutter to cut my circles
about a 3 inch round maybe 3 1/2 inch 🙂
I used my scoop, it worked out perfectly
mixture was about 2 tablespoons
place potato mixture in the center of the round
bring edges up together and start to pinch
dough together from center to the outside
then from the center to the other side
Done, this was perfect, it was easier just to
form a round with your fingers, fill it and pinch
as you can see not all of them look perfect
but they all tasted Fabulous!!!
From following recipe this was how much
potato mixture left, it may have been a
cup or cup in half. Great mashed potatoes
2 cups all-purpose flour
1 tsp. salt
1 cup sour cream
2 eggs, large
1 stick butter, softened
You can use food processor or mix by hand
Mix together the flour and salt, add eggs and combine, the dough will be clumpy.
Work in the sour cream and softened butter until dough comes together roughly, then scrap out onto work surface.
Knead and fold the dough without adding any additional flour until the dough becomes less sticky but it will be quite moist.
Wrap the dough well in plastic wrap and refrigerate for at least 60 minutes, but I like it overnight.
2 lbs. russet potatoes, peeled, cubed
2 Tbsp. butter, softened
2 Tbsp. half and half
8 oz. cheese, shredded (about 2 cups) Cheddar, Colby, farmers or any good melting cheese
Cook potatoes in boiling water until tender, drained potatoes and place back in pot, set pot back on hot burner so any leftover liquid can cook away.
At this point you can put potatoes through a ricer, food mill or you can just mash them with a potato masher. Once that is done add half and half and softened butter and mix to combine, season with salt to taste and refrigerate to cool for 3 hours or over night.
Remove dough from fridge and plastic wrap, cut in half, then each piece in half, at this point you can roll each piece into a rectangle to an 1/8 inch thick. You can use a 3-3 1/2 inch round cutter to make your rounds. Or you can free form your rounds, you will get 24 rounds out of this dough.
Scoop about 2 tablespoons of filling onto rounds, gently fold in half and with your fingers pinch the edges from the center to each end, to seal the dough together.
At this point you can freeze these up to 1 month or refrigerate overnight up to 2 days.
Bring a large stock pot filled with water to a boil, in the meantime slice a large onion and begin to saute in a large skillet with butter or olive oil over medium heat, watching so they do not burn and just brown.
Once water starts to boil add 2 Tbsp. salt and stir, add pierogies to the salted water, make sure not to over crowd the pot and give a stir occasionally. When pierogies float to the top they are done, transfer cooked pierogies to skillet with onions, cook pierogies until browned and crisp on both sides.
Serve hot with additional sour cream or applesauce if you like, but most of all enjoy those delicious bundles of love!!! 🙂
Think about something sweet inside them, they do make them with fruit, you could sweeten some cream cheese as the filling and saute in just butter and sprinkle with cinnamon and sugar or drizzle with chocolate…the possibilities are endless really!!