PIEROGIES

(MADE WITH POTATO, ONION, CHEESE AND PORK)

So, some of you might be thinking, “What the heck is a pierogi?”, well, I guess I like to describe it as a Polish dumpling something akin to raviolis...large raviolis.

When I was in high school, my friend’s dad used to make these and, later on I would buy frozen ones (not this good though) when they were available through Schwanns if they came through my neighbourhood in California or Oregon. I could also sometimes find them in grocery store frozen sections, but they would usually be disappointingly lacking in flavour.

Traditionally, I believe the most popular type of pierogi is simply mashed potato, cheese and sautéed onion. I like mine a little more substantial, so I usually add minced beef or pork and mushrooms (if I can get away with it, as my daughter has not yet learnt to appreciate them). These dumplings are usually served with a side of sour cream and a serving of some sort of veggie. Pierogies are great as a snack or as a meal and you can make them pretty much any size you like. These little beauties can also be refrigerated (uncooked) for several days or, frozen for up to several months.

If you make the dough ahead of time, the rest sort of falls into pace and really takes about the same amount of time as any other dinner might. The pierogies can be eaten as they are after boiling them or, fry or bake them afterward to give them a lovely crispy crunch. Whichever preparation you prefer, these will be a nice treat.


DOUGH ~ INGREDIENTS:

2 Cups Flour, plus extra for kneading and rolling dough
½ Tsp Salt
1 Lg Egg
½ Cup Sour Cream, plus extra to serve with the pierogi
¼ Cup Butter, softened (or oil)
1 Tbsp Butter

DIRECTIONS:

To prepare the pierogi dough, mix the flour and salt in a medium bowl.

Next, beat the egg in a separate bowl or mug and then add it to the flour mixture.

Now, add the sour cream and the softened butter and combine well. If the dough is too dry, add a tablespoon or so of water (I used the water reserved from boiling the potatoes).

You will need to work the dough approximately 5-7 minutes, or until it is no longer overly sticky – adding spoonfuls of additional flour one at a time, if needed (I don’t usually need to).

Wrap the dough in cling wrap and refrigerate it for a minimum of 20-30 minutes (overnight is good); the dough can be kept in the refrigerator for up to 2 days.


FILLING ~ INGREDIENTS:

1-2 Tbsp Butter
2 Med Onions, finely chopped
2 Cloves Garlic, crushed
4 Lg Potatoes, boiled and mashed
500 Gm (1 Lb) Pork Mince (Ground Pork)
*Salt & Pepper
1 Cup Colby Cheese, grated (just about any cheese works in these)

*Amounts vary to individual tastes.

DIRECTIONS:

First, heat the butter in a large pan and sauté the onions in it until they begin to soften then add the garlic, continuing to cook until the onions become clear.

Set aside the onions and cook the pork, seasoning with salt and pepper and cooking until the meat is cooked through.

Lastly, add in the onions, mashed potatoes and cheese and mix well before setting the filling mixture aside to cool.


ASSEMBLING THE PIEROGIES:

First, roll the pierogi dough on a floured surface until about ¼ inch thick, or thinner (like a ravioli).

Next, cut ovals or circles of dough (similar in size to a CD). Use whatever you are comfortable with – cookie cutter, drinking glass, Tupperware lid, or just use a knife. You may opt to make larger or smaller pierogies, if you wish.

Afer tasting the filling for seasoning, place a small amount of filling (roughly 1-2 tablespoons or so, depending on the size you cut the dough into) onto each piece of pierogi wrapping and fold it over, forming sort of a semi-circle, pressing the edges together and pinching with your fingers or with the tines of a fork. If the edges do not stick together well, slightly moisten them with water and try again. I don’t have trouble unless I get the filling mashed into the seal. :o)

A few at a time, cook the pierogies in a large pot of boiling water. They will be done when they float to the top (about 8-10 minutes). Rinse in cool water and allow to dry – I lay them out n a baking rack over a baking sheet and they dry pretty quickly.

Next, sauté a bit of chopped onion in butter (to season the pan) until the onions are soft, before adding the pierogies and pan frying them until they are lightly crispy. Alternatively, you can put the butter and onions onto a baking sheet to crisp them in the oven instead (about 180° C for 8-10 minutes).

We love pierogies and hope you will too.

ENJOY!