Thursday, October 25, 2007

Pierogies, part 2

I blogged previously about pierogies and lately Jim Sawchak and I have been exchanging email and he brought up the topic of the pierogi ladies who would come in and make pierogies at St. John's during Fridays in lent. We all loved those things! Terri and I have been experimenting with the recipe that I shared in that previous posting. Michael assured me that his mom made the best pierogies ever. Terri and I made them using this recipe about a week ago and we agree! I would encourage you to try this for yourself.


Mom Kinney's Pierogi Recipe

3 cups flour
2 eggs
1/2 pint sour cream
1/2 teaspoon salt

Dough:

Makes about 3 dozen. Batter will be coarse. Knead until soft and workable. May have to add some flour while kneading.

Make dough into 3 balls. Rest on flour. Rub oil on top. Cover with towel and rest for 1/2 hour. Roll out a ball for cutting.

Use a doughnut cutter or tuna can to cut pierogi from dough. After inserting filling, pinch ends together. If ends do not stay together, wet between dough to make them stick. Lightly coat pierogi with flour to prevent sticking. Put completed pierogi on a cookie sheet sprinkled with flour.

Bring water to boil and cook pierogi about ten minutes or until tender in salted water. Do not boil rapidly as they might split. Dip carefully into warm water when cooked. Then strain in colander and rinse in warm water. Cover pierogi with melted margarine and onions which have been cooked in the margarine.


Fillings:

Potato filling: Shred about 1 cup cheese and add to potatoes that are boiled and ready for mashing. Add some of the margarine mixture to potatoes and salt and pepper to taste. Make into balls and chill so mixture is not sticky.

Cheese filling: Use one egg per 1/2 lb. of farmers cheese. Also add some margarine mixture. Then add salt and pepper to taste and some sauteed onion. As with potatoes, roll into teaspoon balls and chill.

Cabbage filling: grate cabbage, brown grated cabbage in a frying pan with salt, pepper and sauteed onion. These are harder to pinch because they are watery.

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