PierogiesFrom angelinaw 8 years ago
- Dough: shopping list
- 2 cups flour shopping list
- 1 tsp salt shopping list
- 2 eggs shopping list
- 2 tbsps. sour cream shopping list
- 1/4 cup Lukewarm water shopping list
- Filling: shopping list
- 9 large potatoes, cooked and mashed shopping list
- 2 onions, roasted and then minced shopping list
- 1/2 head cabbage, shredded and then cooked with butter shopping list
- garlic, minced, to taste shopping list
- 2 tsp Pesto shopping list
- parsley, to taste shopping list
- thyme, to taste shopping list
- salt, to taste shopping list
- pepper, red or black, to taste shopping list
- Equipment recommended: shopping list
- Pierogi Maker (I used a round cookie cutter, but next time I think I will invest ) shopping list
- pasta Machine shopping list
- Food Sealer shopping list
How to make it
- Do all the preperation work first.
- Cook and mash the potatoes, with no milk added. You can season the potatoes to taste, using the parsley, thyme, salt, and pepper.
- Roast and then mince the onions, adding the garlic and the pesto.
- Shred up the cabbage and saute in butter.
- Set all of these ingredients aside in seperate bowls and begin work on your dough.
- Combine the flour, eggs and salt together and then slowly work in the water.
- The dough is quite sticky and will not require a lot of kneading, otherwise it becomes overworked.
- Place dough under an inverted bowl or under a cloth for 1/2 hour.
- 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.
- 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.
- 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.
- 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.
- 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.
- When you are done, put the pierogi in food sealer bags in small batches, label, and freeze.
- 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.
People Who Like This Dish 14
The Cookangelinaw St Louis, MO
The Rating11 people
Boy you sure have my 5 on this recipe, wonderful, thank you so much for posting it. Love these little guys. Great Post.henrie in Savannah loved it
BTW love your pictures also. Great job!henrie in Savannah loved it
Wonderful recipe! I drool over pierogies and bierocks. Will definatly check out the web site!mark555 in Center Of The World Ma' Center Of The World loved it