Pierogie's (polish Dumplings) |
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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 12 |
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My grandfather was Polish and had to have his Pierogi's. So my very Italian grandmother, became good at making both Pierogi's and Ravioli' which are very similar! Time consuming, but so worth it! Ingredients:
potato filling |
3 tablespoons butter |
1/2 cup chopped onion |
2 cups cold mashed potatoes |
1 teaspoon salt |
1 teaspoon white pepper |
dough |
3 eggs |
1 (8 ounce) container sour cream |
3 cups all-purpose flour |
1/4 teaspoon salt |
1 tablespoon baking powder |
Directions:
1. Preparation:
2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
3. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
4. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
5. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
6. Notes:
7. Making the filling the night before and taking it out an hr prior to making them is a big time saver.
8. Try all different fillings like Jalepeno's, Mushrooms,Sauerkraut, Different Cheeses, or Pork etc.
9. Pierogi's are also delicious when sauteed in butter after boiling!
10. You can also use a Pierogi maker to shape and seal each one! I prefer to do each by hand!
11. Pierogies can be frozen, I personally prefer the uncooked freezing. Flash freeze them first (on plates or a cookie sheet or whatever works in your freezer. Once the outside is frozen and not able to stick anymore, you can put them in a baggie or container together and store them until you need them. Don’t thaw them before cooking!
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