My maiden name is
Peruski so just by knowing that you can about guess that I've had a pierogi or
2 in my lifetime. When arriving to my grandmother’s house as a child through
adulthood you would enter her house to a 7 course meal every time. I think her
motto was if you are aren't full and drunk you're not happy.
Pierogies were a staple in my grandmother’s house and before we would leave at the end of the weekend we would dive into the freezer and grab a few dozen to keep us satisfied until we return again. Now you would of thought in the last 30 some years I would of learned how to make my own piegogis....nope, never...not until a month ago.
Making my own Pierogies is something I've always wanted to do but knew it was time consuming and to be honest I was a bit intimidated by the whole process. Recently I was visiting my parents and I mentioned to my dad about making homemade Piergies together, and he was up for the challenge. I have to say, it wasn't as time consuming or as hard as I thought. It makes a ton so you can easily freeze some for other meals.
The recipe I choose to use was the Martha Stewart recipe, since she is a good polish gal like myself and she got her recipe from her mother I thought it would as traditional as possible. I bet you are wondering why I don't have my grandmother's recipe....I'm wondering that too. When my grandmother died I was a young adult and didn't really think about her recipes, I seriously could kick myself now. So I think Martha's recipe will do just fine.
I pretty much kept the recipe for the dough exactly the same but I did play with the fillings a bit. My grandmother always made her pierogies with cottage cheese and chives or green onions. It may sound a bit weird but when you taste them they melt in your mouth. I also made Potato/Garlic & Sauerkraut/Mushroom fillings.
I made the fillings ahead of time so they were ready when I had the dough done and cut out into round pieces.
Potato/Garlic Filling: simply make mashed potatoes with sautéed fresh garlic mixed in. I used 3 medium/large potatoes and 2 cloves of garlic
Cottage Cheese with Chives or green onions – simply mixed salt, pepper, cottage cheese and your choice of chives or green onion together
Sauerkraut/Mushroom Filling: sauté mushrooms
with a teaspoon of butter. ½ lb mushrooms cut and sautéed with a teaspoon of
butter and teaspoon of olive oil. Salt and Pepper to taste. Once cooked through
add to the pot of sauerkraut and mix together until heated through.
1 egg, lightly whisked
2 tablespoons sour cream
1 cup whole milk
1 cup water
5 cups of flour plus more for the surface and dusting
Make the dough by whisking together egg and sour cream. Whisk in the milk and water and stir in flour 1 cup at a time. Place the dough on a floured surface and fold dough and knead until it’s elastic and no longer sticky. Don’t add too much flour because it will become tough. Cover and let rest for 1 hour.
Divide dough into 4 equal pieces. Cover 3 of the pieces with a damp towel and roll out the first piece of dough until about 1/8 thick.
Cut out circles very close together, using a 3 inch round cookie cutter or glass which is what I did.
Before filling each dough circle put a pot of water on the stove and bring to a boil.
Place filling in the center of each dough circle. Fold dough and pinch the dough together making sure it’s sealed. Repeat that method until all the dough is filled with the fillings.
Working in batches, transfer each pierogi to the pot of boiling water. Once the pierogi has risen to the top it’s done. Takes about 2-4 minutes depending on the size.Freezing
Now at this point you can place the pierogies that you are going to freeze into freezer safe container and cover with parchment paper at each level. If you want to eat some then this is the part that I think really makes the pierogies special.Eating Right Away
In a saucepan place 2 tablespoons of olive oil and 3 tablespoons of butter and heat. Add 1 small thinly sliced onion and ½ lb of mushrooms to the pan and cook through. Add Salt and Pepper to taste. After the onion and mushroom has cooked through add the pierogies until browned on each side.Serve with sour cream or just with the sautéed onion and mushrooms.
What are some of your favorite family traditional recipes that you like to make?
In : O'Boy! Food
Tags: pierogies traditions dinner
blog comments powered by Disqus