Sunday, March 9

MAKE IT: Homemade Pierogies

Pierogies are a traditional Polish stuffed pasta. Typically filled with potato and cheese, pierogies are great to eat and easy to make.

Full time 2 1/2 hours
Makes 12 pierogies

You will need:

2 eggs
2 1/4-2 1/2 cups flour
1/2 cup sour cream
1/4 cup butter, extremely softened
1/2 tsp salt

1 1/2 cups mashed potatoes (do not use instant. Prepared store bought is fine)
1/2 cup finely diced onion or 1 small onion finely diced
1/4 cup Parmesan cheese
1 tbsp butter
1 tsp salt
1 tsp ground black pepper

Let us begin:

In a large mixing bowl beat eggs.

Blend in the flour and salt.

Add in sour cream and butter.

This should form a rather crumbly dough.

Using gently pressure, knead the dough until it forms a nice ball. This will take a few minutes.

Move dough into plastic wrap, wrapping tightly and place in refrigerator for 1 hour.

While this rests, we can make the filling.

In a deep saute pan place butter and onion and heat over medium-high heat.

Cook 4-6 minutes or until onions just begin to soften and brown.

Add in mashed potatoes, salt and pepper. Cooking until mashed potatoes are warmed through.

Add in Parmesan cheese and stir to fully incorporate.

Remove from heat and place in a small bowl.

Place this bowl into the freezer to rapidly cool it down until dough is ready to be rolled.

Once your dough has fully rested you can now form the pierogies.

Place dough on a lightly floured surface.

Roll dough out to 1/8" thickness working to evenly stretch dough length and width wise evenly.

Using the bottom of a glass or cutter cut 12 rounds of dough out. The dough does not re-roll well so you really have to try and do this all in one go.

Your going to want to have a small bowl of water handy for the next bit.

Place dough round onto your pierogies press (if you do not have one you can seal by hand.

Retrieve cooled filling mixture.

Place 1-2 tsp of filling into the center of the dough round. Moisten the edges of the dough round with the water.

Now just press the edges together by folding your pierogies press in half. If doing this by hand, just fold one side over to the other and pinch edges well to seal tight.

Continue filling and pressing the remaining dough rounds until all 12 pierogies are formed.

If you are cooking them right away, I suggest letting them rest for a good 30 minutes before doing so.

If you want to freeze them, you will want to par boil them first before doing so.