Tuesday, January 14, 2014

At Home: Pierogis

Keith grew up with classic Polish dishes made by his grandparents, Walter and Olga. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so these recipes were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! This next installment of What Micky Eats...At Home features Walter's Pierogis.

Walter's Pierogis

  • 2 cups flour  (may have to adjust the liquid to create the right dough consistency - should be firm and pliable, not sticky, and able to handle and roll out)
  • 2 eggs 
  • salt
  • ½ stick butter, melted
  • water & milk 
  • Farmer's cheese
  • sugar
  • cinnamon
  • 1 egg yolk
- Mix all filling ingredients thoroughly, using a fork to mash the cheese down.  Set aside.
- Start with 2 cups of flour: add the eggs, some salt and melted butter.
- Add the wet ingredients slowly and keep mixing until you get desired consistency of dough.  When it's formed, dough can be transferred to a board to knead.
- Cut pieces off and roll out dough using a rolling pin to be about ¼ inch thick.
- Make sure that the dough is thin but not so thin that the filling can't be contained; use a large glass or cup to cut round circles (sizes depends on how large you want the pierogi to be. Walter uses a small plate for the large sized pierogis.)
- Put cheese in center; fold the dough over and use a fork to seal the ends.
- Drop into boiling water - remove when they float to the top.
- Put some butter on the cooked pierogi so they do not stick together.
- Eat directly after removing and/or pan fry with additional butter.

Check out my step-by-step photo recap of making pierogis.

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