Pierogi

Pierogi

Pierogi fillings.

I list these first because it is best to make the fillings 1 to 2 days before you plan on making the pierogis,   Cold filling is easier to manipulate into the pierogi casing.

Fillings need to be WELL seasoned, because the pierogi dough will leach some of the flavors.

Potato/cheese

·         All quantities are based on your individual tastes and the amount of pierogi's you wish to make.

5 pounds of potatoes makes approximately 50-60 pierogis

potatoes washed and cut into chunks (skins on is OK and good!)

large pot of cold water with approximately 1-2 TBS salt.

·         The amount of cheese is to your taste-we like ours very cheesy!

Sharp white cheddar cheese grated

Sharp yellow cheddar cheese grated

Gruyere cheese grated (gruyere is a good melting cheese and adds a lot of flavor)

Butter  1-4 sticks based on the thickness of your mix-you do not want the filling runny.

Salt and pepper  generous quantities-the more flavorful the filling the better the end result

·         Place potatoes in water and bring to a boil

·         Boil until potatoes are just soft (not mushy)

·         Drain water

·         Mash potatoes with cheese and butter until it is a thick tasty consistency.

·         Add generous quantities of salt and pepper-you want the filling to taste almost over-flavorful.

·         Place in a container and refrigerate overnight.

Alternately use a food mill/ricer to mix potatoes and cheese-the food mill /ricer will remove the skins.

We usually add small amounts of potatoes, then cheese, then butter as we mash to keep a good balance of flavors.

Note Tasty Additions:

Sautéed onions

Sautéed onions and bacon

Bacon

Chives

Sauerkraut

1-2 cans/jars sauerkraut

1-2 sticks butter

salt and pepper

·         Melt one stick of butter in a frying pan

·         Add sauerkraut (juice and sauerkraut)

·         Sauté/fry until all butter and juice is absorbed and sauerkraut is turning a nice brown color

·         Make sure to season well.

·         Add butter as necessary while frying.  The more butter the better the filling will stick together, making it easier to fill the pierogi.

·         Let mixture cool and the refrigerate overnight.

Mushroom

1-2 pounds mushrooms (pureed in a food processor)

Butter

salt and pepper

·         Melt butter in a frying pan

·         Add pureed mushrooms

·         Sauté/fry until mushrooms are dry.  Keep adding butter until the mixture holds together in a firm consistency.

·         Cool and refrigerate overnight.

Additions:

Sautéed onions

Bacon

Herbs

Other fillings:

Let your imagination explore the many possibilities.

Savory or sweet.

Remember to well season the fillings and make sure they are cold and firm to use as filling.

Pierogi dough

I have made the dough passed down from my grandparents for years.  All quantities were estimates and unless you worked with them or had some tutoring it was a difficult process.

Then we found this recipe with exact measurements and it is flawless every time!

Thanks to ”The Gourmet Cookbook" edited by Ruth Reichl (copyright 2004) page 242-243.

Pierogi and Vareniki Dough

Makes enough for about 48 pierogi or 32 varenikis:

            Serves 6 as a Main Course

·         Evert country or culture has a dumpling to call its own.  Here's a dough for pierogi that also works for the Ukrainian dessert dumplings called varenikis

Ingredients:

1 Cup all purpose flour plus additional for kneading

3/4 cup cake flour (not self rising)  my note:  this is the essential key ingredient-cake flour has less gluten than all purpose flour and will help keep your dough supple, but not too elastic and makes the final noodle less chewy.

2 large eggs

1/8 tsp salt

1/4 cup water

·         Stir together flours in a large bowl

·         Make a well in flour

·         add eggs, salt and water to well and stir together with a fork

·         Continue stirring, gradually incorporating flour into well, until a soft dough forms

·         Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as necessary to keep dough from sticking.

·         Knead until smooth and elastic, about 8 minutes.  (dough will be soft)

·         Cover with plastic warp and let rest at room temperature for 30 min.

While dough is resting prepare your first filling and your par-boiling pots

·         Fill a large pot with water and salt-bring to a boil

·         Fill a large bowl with Ice water and set aside.

·         Line a counter with a tea towel or any lint free cloth

·         Prepare a baking dish or aluminum pan by coating with a layer of soft butter.  Keep a bowl of soft/melted butter available for coating pierogis as they are par-boiled

Filling:

·         Bring filling out of refrigerator

·         Shape into round balls approximately 1+ tablespoon in size-depending on the size of the round cutter you use to cut your pierogi dough

To Make Pierogi:

·         On a lightly floured surface roll a piece of the dough as thin as possible without making holes.

·         Using a round cutter or a glass or a round container (not too large; not too small) cut circles

·         Move circles to the side and place excess dough under the plastic wrap

·         Hold the circle in your hand

·         Place a round of filling into the middle; squash the filling flat and then fold dough in half.

·         Working from the middle then side to side, pinch the dough until a tight seal has formed.

·         Place completed pierogi on a parchment.

·         When the first batch is complete, place into pot of boiling water.

·         Boil until pierogi's float (stir once to keep from sticking to bottom)  Do not crowd pot. Usually 6 pierogis per pot.

·         Remove with slotted spoon to colander, place colander in ice water, cool and drain.

·         Place drained pierogi on tea towel to dry.

·         Place pierogi in buttered pan and cover with layer of butter.

Repeat until dough and fillings are gone.

Once a layer of pierogi is in the bottom of the pan-cover with parchment, coat parchment with melted butter and add next layer.

At this point you may prepare pierogi to eat or freeze for later use.

·         To eat immediately:

o   Saute in butter and onions until cooked through or crisp (if you like them crisp)

·         Or

o   Heat in 350 oven until warmed through

Serve

·         Good accompaniments

o   Fried Kielbasa

o   sourcream

o   bacon bits

o   lots of butter

To Freeze:

·         Tightly wrap container in foil-when ready to use, thaw and bake or fry.

·         Alternately, freeze pierogis on cookie sheets on parchment, when frozen break apart and place in freezer bag.  To use-take as many as needed for a meal and heat as needed.