Monday, September 14, 2009

Pierogi

My mother made pierogi filled with potatoes, saurkraut, sweet cheese, meat, or plums.  My daughter-in-law and I made potato cheese and potato mushroom pierogi tonight.  This recipe is similar to how Mama made them but has sour cream added to the dough, which makes the dough easier to work with and more tender when they're cooked.
Notice the method of pinching the edge shut involves using your thumb and the first two fingers.
The filling on the picture is potato/mushroom.  Watch for recipes for other fillings in future blogs.


   Potato/Mushroom Pierogi

Dough:

4 eggs
1/2 c. melted and cooled butter
1/2 c. sour cream
1 tsp. salt
5 c. all-purpose flour

Put the flour on a dough board and make a well in the center.  Whisk eggs, butter, sour cream and salt in a bowl.  Pour into the center of the flour.  Use a fork to work the flour gradually into the liquid, working in from the edges to form soft dough.  If the dough is too sticky, add a little flour.  If it's too dry, add just a bit of water.  Knead the dough until smooth and elastic, about 5 minutes.  Form a ball and cover with plastic and refrigerate for about 20 minutes.

On a floured board, roll out 1/2 the dough at a time to about 1/8 inch thick.  Cut out circles with a 3-inch cookie cutter or drinking glass.  Place about a Tablespoon of filling into the center of each circle.  A little water brushed on the edges will help the dough stick.  Fold the dough over to form a semicircle.  Pinch shut with your fingers.  This should make about 3 dozen pierogi.  They may be cooked right away or frozen.

To cook boil a few at a time in a large pot of boiling water for about 8-10 minutes until they float.  They may be served plain, topped with butter, or rinsed and allowed to dry a few minutes and then fried in butter in which chopped onions have been sauteed, if you prefer them a little crisped.  If you like, you may serve sour cream along with them.

Potato Mushroom Filling:

1 lb. peeled and cubed potatoes
2 Tblsp. butter
1 onion, chopped
10 ozs. finely chopped mushrooms
salt and pepper
1 c. heavy cream

Cook the potatoes in boiling salted water until tender.  Drain and mash and set aside to cool.   Melt 2 Tblsp. butter over medium-low heat.  Add mushrooms.  Saute a few minutes and add salt and pepper.  Continue to cook until most of the moisture has cooked out.  Add cream and stir.  Remove from heat and add the mushroom mixture into the mashed potatoes, mixing well.  Allow the filling to cool somewhat before forming balls to place onto the dough.

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