Recipe

Pirogi Dough Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 3 months, 1 week ago From my G-ma P...her hand typed instructions on pierogi. Her fillings were varied, these are our favorites, saurkrout, mushroom, meat, potato, prune and plum. Standard Christmas and Easter dinner fare. Prep:120m Cook:45m Servings:16	Notyourmomm
	polish dumpling coated buttery rich filling

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Ingredients

3 cups of flour

1 egg yolk

2 tbsp of oil

1 cup of water

1 tsp of salt

Different fillings::

Potato:

4 medium potatoes

3 medium onions

butter

six slices of American cheese/two slices per potato

salt and pepper

Sauerkraut:

imported dry mushrooms, 3 ounces

16 oucnes sauerkraut

2 medium onions

butter

salt and pepper

Mushroom:

2 - 8 ounce cans of mushrooms stems and pieces, drained

2 large onions, cut fine

3 ounces of butter

salt and pepper

Meat:

1 lb. of ground beef

2 large onions, chopped fine

2 medium eggs

1/3 cup of plain bread crumbs

3 oz. of butter

Prune:

1 lb. medium prune

Plum:

one 29 ounce can of plums, pitted and cut in half

Directions

The recipe is sparse on instructions.

Dough: Mix egg yolk with oil and waater. Add to flour and salt, mix in mixing bowl, work with hand.

Work in well. Divide dough in thirds.

Keep 2/3 covered.

roll out thin 1/8 to 1/16 inch thick.

Cut in circles (yields 24-26 circles per third)

Note: My mom's handwriting says to cut the fillings in half. I put the original portions in the ingredient list.

Potato:

Peel, cut and boil the potatoes for approx. 15 minutes.

Fry the finely chopped onions in butter til golden brown.

cut the cheese (giggle I'm 12) in little pieces and mash into the hot drained potatoes.

Add fried onions with salt and pepper to taste.

cool before filling dough.

Coating: see under saurkraut filling.

Saurkrout (sic)

Soak imported dried mushrooms in warm water, for 15-20 minutes, rinse and wash out sand. Repeat until there is no sand in the soaking water.

Bring to a simmer over low heat and cook for one hour covered.

Drain in strainer and put through food processor.

Drain the saurkraut and cover with cold water and bring to a boil for 1/2 to 3/4 of an hour.

Squeeze the kraut very dry. Chop fine and mix with mushrooms.

Fry 2 medium onions very finely chopped in butter until lightly browned and have a good smell. Add to saurkraut mixture with salt and pepper to taste. If still too moist, add some bread crumbs. Approx. 1 tsp of filling per pirogi.

COATING: onions chopped and fried in oil and butter...allow two onions per batch of pirogis

Mushroom filling:

saute onions in butter til golden brown and all moisture is gone.

Remove from heat and add mushrooms with salt and pepper to taste. Refrigerate. 1 tsp per dough circle

Meat filling:

Saute onion in half of butter until lightly brown, remove from pan. Saute beef in half butter for few minutes, sprinkle with flour to absorb moisture. Remove from heat and combine with onion. Add salt and pepper to taste along with bread crumbs. Cool.

Add eggs and mix thoroughly. Refrigerate. When completely cooled and you can form into little balls, then you are ready to fill the pierogi.

Prune:

Boil in water for 15 minutes. Let cool and drain thoroughly. After drained, pit and leave whole. Place one whole as filling for each pirogi. After they are filled and cooked and drained. Toss the prune filled pirogi in a mixture of browned butter, bread crumbs and sugar.

She did not give us measurements for this. I can only relate as I saw her make them.

In a large heavy skillet, she put enough butter to generously coat the bottom and brought it to the foaming stage. She added bread crumbs (plain) by the handful until it bubbled like lava, big bubble of popping bread crumbs and then she sprinkled the entire top with sugar, stirred once or twice and dumped in the drained filled cooked pirogi.

Plum filling:

Drain and cut the canned plums in half, use one half plum per pirogi and use the crumb butter sugar coating after cooking.

All the fillings were used cold to fill the dough. Edges were pinched

to quote grammy, "Like you were pinching your last penny for life"

She did gently press the air out before attacking the edges. Sometimes she pleated the edges, most times she did not because speed was of essence to her recipe. She had a lot to fill and we weren't going to waste our time being pretty.

All were cooked in a large stock pot with generous amounts of salted boilng water until they floated to the top and were skimmed out and drained. All received a coating...onions for savory fillings and crumbs for fruit fillings.

Whew!! God bless grammy.

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Comments

thepiggs 3 months, 1 week ago said:
I guess your Gma knew what to do for the rest so she didn't have to write it down! LOL
I've had some saurkraut ones that I liked and some fruit ones.
I will put yours in my collection to try. I know we will like them!
Thanks for posting this for us.

mao65 3 months, 1 week ago said:
I loved the picture of your Grandmother's recipe!!! I wish I had my grandmother's.She and I made them together for many years and the kraut and the potato and cheese are my favorites. Thanks for the recipe. I haven't made them in years.

divaliscious 3 months, 1 week ago said:
Wow - just wow, im grateful and oh so honored that you shared your grandmothers recipe for perogi - I love them - but have never made them from scratch. Would simply love to try them though...the photo of the old typed out recipe is priceless - thanks for thinking of us perogi lovers!

httpmom 3 months, 1 week ago said:
The very BEST...to share a vintage recipe! This is one of my favorite things about this site...Grandmother recipes. Never tried a fruit one before...how fun!

annieamie 3 months, 1 week ago said:
Thank you for posting this recipe. I've always wanted to make perogi but never knew how until now. I wish that I could rate the recipe a "10!"

lunasea 3 months, 1 week ago said:
How wonderful! And I love your typed recipe - how priceless... I can't wait to try these out. I adore pierogi....thank you! *Hugs*

juliecake 3 months, 1 week ago said:
Bet this is fabulous, just can't improve on some of these "old timer" recipes. Thanks for posting the original, I read it all.

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