 |
Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
I am from Pennsylvania, where the pierogie is handmade and an art form. When I moved to the midwest, I found that most people had never heard of a pierogie and the frozen kinds did not cut it. Read more . net/dyrgcmn/pierogi. Pierogies are traditionally filled with potao, but can be filled with cabbage, meat, or fruit. This is a day long process, as one batch will give you about 15-20 pierogi, depending on your size. I invited my daughter and two friends to help and we had a pierogi party, and made several batches (about 100). I sealed them and stored them in the freezer, so I can use them later. Pierogies are boiled until they float and then sauted quickly in butter, garlic, mushrooms and onions. Serve with your main course and a glass of red wine. Enjoy. Ingredients:
dough |
2 cups flour |
1 tsp salt |
2 eggs |
2 tbsps. sour cream |
1/4 cup lukewarm water |
filling |
9 large potatoes, cooked and mashed |
2 onions, roasted and then minced |
1/2 head cabbage, shredded and then cooked with butter |
garlic, minced, to taste |
2 tsp pesto |
parsley, to taste |
thyme, to taste |
salt, to taste |
pepper, red or black, to taste |
equipment recommended |
pierogi maker (i used a round cookie cutter, but next time i think i will invest ) |
pasta machine |
food sealer |
Directions:
1. Do all the preperation work first.
2. Cook and mash the potatoes, with no milk added. You can season the potatoes to taste, using the parsley, thyme, salt, and pepper.
3. Roast and then mince the onions, adding the garlic and the pesto.
4. Shred up the cabbage and saute in butter.
5. Set all of these ingredients aside in seperate bowls and begin work on your dough.
6. Combine the flour, eggs and salt together and then slowly work in the water.
7. The dough is quite sticky and will not require a lot of kneading, otherwise it becomes overworked.
8. Place dough under an inverted bowl or under a cloth for 1/2 hour.
9. Coat your roller and work surface with flour and keep a small bowl of flour beside you as you roll ou the dough. It is quite sticky. I took the intial ball and cut it in half to make two small balls. I then rolled each smaller ball out. The desired consistency is 1/16' thick. A pasta machine was recommended for this, but I don't have one, so I rolled mine by hand.
10. When the dough is completely rolled out, start spooning your filling ingredients on one of the dough sheets in small flat piles. Take into account your pierogi making tool (I used a cookie cutter) for how much filling and how close you can set each small pile. Potatoes come first, then cabbage, and then onion.
11. When you are done putting your filling piles on your one sheet of dough, cover it with the other sheet of dough - like you are making a sandwich.
12. Cut out your pierogies and then seal the edges carefully pinching them shut. You should get around 20 pirogies per sheet. Traditional pierogi are half moon shaped, but we found when using the round cookie cutter, we would loose all of the filling when we tried to cut them in half. You could try doing this by hand, but I think unless you are an experienced pasta maker, it would take forever.
13. Put the finished pirogies in a floured container until you have reapeated the pierogi making steps and all of your dough and filling is gone. NOTE: We found we had to make three additional batches of dough to match the amount of filling we had.
14. When you are done, put the pierogi in food sealer bags in small batches, label, and freeze.
15. Cooking: Pierogies are usually boiled until they float and then sauteed in butter, onions, minced garlic, and mushrooms. Dried Shitake mushrooms, rehydrated, and sauteed in the pan with the some of water used to rehydrate works wonderfully in this presentation. You can deep fry them, or just saute them period. The dough is tender and will tear easily, so a small amount of handling is all that is necessary.
|
|