Pierogies

Pierogies

I have always loved pierogies, but never have made them.  I recently stumbled upon a blog while looking for a recipe for bread bowls…Thank you Michelle @ http://honestandtruly.com/.

A recipe for pierogies caught my eye and inspired me to make them.  My dear friend Lorraine shared her grandmother's recipe with me, and between the two this is what I came up with.  These were so amazing, I will make them again in a heartbeat…even if it does require a bit of time.  Definitely worth the effort.   

Ingredients:

For the filling

5 med. Potatoes, peeled & cubed

1/2 med. Onion, minced

4 T butter

1 T olive oil

8 oz. can sauerkraut, drained well

3/4 cup chicken broth

8 oz. white cheddar, grated

S & P

For the dough

2-3/4 cups flour, sifted

1/2 tsp. salt

1 egg

2 tsp. vegetable oil

3/4 C warm water

For the final preparation

1/2 onion, sliced

1/4 red bell pepper, sliced

2 T butter

Directions:

Add cubed potatoes to pot of cold water and bring to a boil.  Boil 8-10 minutes until potatoes are tender.

Meanwhile, heat butter and oil in saute pan over med. Add onion and season with S & P. Cook onion until beginning to get golden.  Add sauerkraut and stir well.  Cook an additional minute or so, then remove from the heat.

Drain potatoes and return to hot pan.  Rice or mash potatoes.  Add chicken broth and combine until a thick mashed potatoes consistency.  Add the cheese in portions, stirring to combine until melted.  Add the onion mixture and stir to combine.  Season with S & P.

Let filling cool

Stir flour and salt together.  Add egg, oil, and water.  Stir in stand mixer until a dough forms.  Kneed by hand on floured surface, or with dough hook in mixer for a couple of minutes.  Don't over work the dough or it will be tough.

Wrap the dough in plastic wrap and let rest in the fridge for 20-30 minutes.

Bring a large pot of water to a rapid boil.

Roll out dough on lightly floured surface until about an 1/8" thick.

Cut dough into circles using a biscuit cutter or glass - about 3" round.

Work the dough circles in your fingers to flatten and stretch a bit. 

Fill with about a tablespoon of the filling and then fold over, pulling the dough out and pinching it together, being careful not to get any filling in the closed seam.  Pinch all around.  You can use a fork, or make little folds, or braids as is traditional.

Place the filled pierogies on a lightly floured baking sheet.

Add a bit of oil to the water to prevent the pierogies sticking.  Add the pierogies to the boiling water in batches so that they are not over-crowded.  They will sink to the bottom.  Give the pot a gentle stir to make sure they do not stick to the bottom.  When they float to the top remove them with a slotted spoon or spider and set them on a rack over a baking pan lined with wax paper in a single layer.

Melt the butter in a large saute pan and cook the onion and bell pepper with a little S & P until soft.  Nestle the pierogies into the pan, moving them so that they end up touching the pan.  Cook a few minutes until they begin to take on a bit of color then flip.  Cook another minute or so then remove from heat. 

Serve garnished with a sprinkle of paprika and a bit of minced parsley.