Pierogies!

One of my favorites as a kid, I’ve always been curious how to make them. They’re like thick, Polish ravioli usually filled with potato, cheese, onion, and cabbage. This recipe makes a LOT – like enough for 6 people to have 5 each. They’re delicious with sour cream, mustard, relish, or, my personal favorite, honey mustard.

Read on for the recipe and photos…

Ingredients (the filling)

2 1/2 cups 1″ diced potatoes

1 tbsp butter

1 tbsp olive oil

1/3 cup finely diced onion

1/2 tsp finely minced garlic

1/2 tsp thyme

1 cup cheddar

1 1/2 tbsp grated parmesan

1 tsp chopped flat leaf parsley

Salt & Pepper to taste

Directions

  • Place the potatoes in a large saucepan and fill with enough cold water to just cover.
  • Cook over medium high heat for 15 – 20 minutes until soft, but not mushy.
  • While the potatoes are cooking, melt butter and olive oil in saute pan over medium heat.
  • Add onion, garlic, and thyme. Cook until onions are soft and translucent, about 2 minutes.
  • Lower the heat to low and cook another 15 minutes.
  • When the potatoes are finished, drain them thoroughly and pat them dry with a paper towel.
  • Mash the potatoes with onion mixture, cheeses, and parsley. Season and set aside to cool.


Ingredients (the dough)

NOTE: I’m doubling the dough recipe – the original was only enough for half of the potato filling

4 cups all purpose flour

4 eggs

2 tbsp sour cream

1 cup water

Butter or oil for sauteing

Directions

  • In a large bowl, combine flour, sour cream, and 1/2 cup water.
  • Mix the eggs in one at a time.
  • Add about half the remaining water – more until the mixture comes together.
  • Place dough on lightly floured surface and knead with your fingertips, lifting and dropping (the dough’s pretty sticky).
  • Knead about 5 minutes until smooth on the outside and slightly sticky when poked.
  • Loosely wrap in plastic wrap and set aside to rest for at least 20 minutes.
  • While it is resting, bring a large pot to boil over high heat.
  • Roll out dough on a lightly floured surface to 1/8″ thick.
  • Cut out circles with the top of a tumbler (or a cookie cutter).
  • Place a small amount of filling in the center of the discs and fold over to form a semi circle.
  • Press edges together with the end of a fork.
  • Drop pierogi into the boiling water and cook until the float, then another 3 – 4 minutes.
  • Drain.
  • Saute in butter or olive oil over medium heat until slightly browned on both sides.

Childhood memories abound = )


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