24 Comments
RSS feed for comments on this post.
:: Trackbacks/Pingbacks ::
No Trackbacks/Pingbacks
03 Oct
Homemade Pierogi
Posted as Vegetarian Entrees
So just about everyone that reads my blog is pretty aware of my much-talked-about Italian heritage. Well, I also have a *smidgen* of Polish in me, and this meal pays homage to that blood. Homemade pierogi made it onto my Top 100 list, so when Annie asked if I would be interested in making them together, I jumped at the opportunity. Truth be told, I’ve never eaten a homemade pierogi in my life. Mrs. T’s all the way for me! Traditionally, the only time we really ever ate pierogi growing up was during Lent – mostly because they were an easy no-meat alternative on Fridays. And if we’re being honest, the suckers are really good! Who can resist a half-moon of dough filled with potato and cheese, fried in butter and onions?
I was a rebel this time and chose a different recipe from Annie, because I’m still a little afraid of using recipes without quantities. I know, I’m a big ol’ baby, but what can I say? For as far as I’ve progressed, I’m still very much learning! Plus when I saw a recipe pop up in my Google Reader for Pittsburgh Pierogies, well what can I say? I just HAD to make those, it is my hometown, after all! In fact, the Food Network recently featured the pierogies served at a diner in Pittsburgh not 15 minutes from where I grew up. How fun!
These were a little time consuming, but you could easily make the dough one day and then the filling and assembly the following day. I was lucky – none of my filling leaked out during boiling, so I consider these a success! I would have maybe browned them a little more when frying with the onions, but we were getting so hungry that I just wanted to finish and eat! These were really, really good.
Homemade Pittsburgh Pierogies
(Adapted from Columbus Foodie)Yield: About 2 dozen large pierogi
Ingredients:
2 cups flour, plus extra for kneading and rolling dough
½ teaspoon salt
1 large egg
½ cup sour cream
¼ cup butter, softened and cut into small pieces
Butter and onions for sauteing
Ingredients for filling of your choice (Potato & Cheese filling recipe below)Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the ½ cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/16″ thick. Cut circles of dough (2″ for small pierogies and 3-3½″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute sliced onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.
Potato, Cheese & Onion Filling1 lb red potatoes
¼ of a large onion, finely chopped
2 oz. cheddar cheese, finely grated
Salt & pepperPeel and boil potatoes until soft. While the potatoes are boiling, saute onion in butter until soft and translucent. Mash the potatoes with the sauted onions and grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
Homemade Pierogi Tips:If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
Wow. These look like heaven! I don’t know that I have ever had a Pierogi…. I think I may have had some frozen thing from Trader Joes or something.
Very nice blog. This is my first visit! Where have I been?
Hi Nicole,
Thanks for stopping by, I hope you return!
These look faaaabulous. Growing up outside of Pittsburgh my best friend’s mom was a lovely polish woman who married into a large Italian family. She made the most phenomenal pierogies but also spaghetti!
They look great! I am so proud of us for making these, I feel very accomplished
I love Pierogi! I have never made my own, but yours look delicious!
wow Chelle. i don’t think i’ve ever eaten a pierogi before. but i definitely want to try to make these! they look wonderful!
I’ve only had pierogis out of box but i still loved them. I would love to try homemade ones!
So wonderful. Congrats to both you and Anna!
You’ve made me hungry for pierogi. Thankfully, I have about 2 dozen from my grandmother sitting in my freezer
Yours look great!
Looks great, Chelle! Yay for you for crossing another item off your 100!
I’ve never had a homemade perogi either but I love the frozen ones. I want to make these, they look so good !
Those look wonderful — I can’t wait to try the recipe!
If you want to try something a little different, try using Cooper Sharp American cheese in the filling. Those are “Scranton Pierogis” — we use Cooper cheese in everything around here.
I live in Chicago, a city full of Polish people, but I have yet to try pierogi. They sound sooooo good, though! I do think I need to eat them at least once before I try to make my own, so maybe this post will motivate me to go out to eat some polish food
ohhh i love pierogi! these are beautiful shots! they look delicious with the onions on top, and the dough looks so moist and light!
I grew up outside of Pittsburgh too! And these look scrumptious!
Oh my gosh, these look delicious! Your blog is fantastic!
YUM! I LOOOOVE pierogi! I need to get in on these awesome cooking challenges.
I can’t tell you what good memories this brings back. My grandmother’s recipe (which I never learned, shamefully) is a little different – farmer cheese – but I would love to try this version. Thanks!
kudos for making something new! i’ve never had pierogis before…
What was the name of the restaurant in Blawnox featuring pierogi’s as shown recently on the Food Network. My wife saw it and now, of course, I have to take here there.
SID — It’s the Moon Dog Cafe in Blawnox. Have a few for me!
I always beg my mom to make these! My parents are both immigrants from Poland, so pierogis were a staple. We made “Ruski” pierogis with cream cheese and potatoes, instead of cheddar. I highly recommend trying the cream cheese instead of the cheddar, they’re delectable!
i cant believe some of you have never had pierogis… i have had pierogis since i was a little girl and there are absolutly no polish ancestory in my family! I am kind of in shock right.
So these pierogis are like the ones that I made a few months ago for the first time. Just a smaller batch and the recpie is exactly the same. They are great, infact they are so good that my family asked me to make them again for christmas dinner.
Trisha, how much cream cheese do you yeild for the cream cheese and potato pierogis??