Monday, September 19, 2011


For dinner last night I made Pierogies. These have been on my Cooking List for quite awhile. Mostly because one of my coworkers makes them quite often and they sound delicious.

The only Pierogies I've ever seen are the ones in the frozen food section. I didn't even want to try them though; I wanted to make them fresh. Think of Pierogies as raviolis stuff with potato-cheese filling. (At least this version. According to the cookbook, European settlers also made these with fruit filling or sauerkraut.)

First up, make the egg noodle dough. It needs to rest for 30 minutes after mixing.

Start the potato filling after the egg noodles are mixed up.
After the egg noodle dough has rested, divide dough into fourths. Then roll out to 1/16" thick and cut with a 3 1/2" biscuit cutter. The biggest cutter I have is a 2-1/2", so I had more Pierogies than the recipe.
Put a big teaspoon of potato filling into the egg noodle circle, then fold over and use a fork to seal the edges.
Boil for about 6 minutes.
At this point you can stop and eat them with butter. Or you can saute them in butter.
That's what I did.
Egg Noodle Dough
1 1/2 c flour
1/8 tsp salt
1 1/2 Tbsp unsalted butter
2 eggs
2 egg yolks

Mix the flour and salt together. Then cut in butter with pastry blender.
Make a "volcano" in the center of the flour and put the eggs and yolks in.
Mix until dough comes together. Divide into fourths and let rest for 30 minutes.

Potato filling
1 pound potatoes, boiled like you're making mashed potatoes, then drained.
3 Tbsp butter
1/2 c cheddar
salt and pepper
about 1 Tbsp chives

Boil and drain the potatoes, then add the butter. Let it sit until it's melted. Then add the cheese and seasonings.

Roll out the dough to 1/16" thick, then cut with a 3 1/2" biscuit cutter.
Place a large teaspoon of potato filling in the dough circle, then fold over and seal with a fork.
Boil for about 6 minutes. Then either eat with melted butter, or saute in butter to get some browned bits.
Serve with sour cream and sauteed onions.
And if you're our household, also eat a local jalapeno cheese brat. Delicious.

Makes 18-20 3-1/2" pierogi (according to recipe) or about 40 2-1/2" pierogi. Maybe I rolled the dough too thin?

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