I have had several requests after I posted the Borscht recipe to also provide my grandmother’s Pierogi recipe. If you don’t know what a pierogi is you have to try these. They are little dumplings with various fillings that are served as a side or main dish. They can be filled with just about anything. The ones we had most at my grandmothers were potato/cheese, farmer’s cheese or saurkraut. She always served them sauteed with lots of onions and just slightly brown with a little dollop of sour cream on top.
Okay, I realize these are not low fat but you can modify as you see fit! Farmer’s cheese can be purchased at specialty European markets and is a nice sweet cheese with texture like cottage cheese. It should be drained well before using as a filling. My kids love pierogies so we double the recipe and turn it into a production line with everyone helping. We then have some left to put in the freezer to pull out for quick meals.
INGREDIENTS FOR POTATO CHEESE PIEROGIES:
Dough:
2 1/2 cups unbleached flour
2 eggs
8 oz sour cream
pinch salt
Filling:
4 baking potatoes, peeled and cubed
1/2 cup shredded Cheddar cheese
1 medium onion minced
salt and pepper to taste
| 1. | In a large bowl make a well in the flour and then add eggs, sour cream and salt. Mix well by hand, adding a little flour if it is too sticky. Mix the dough until it is silky and no longer sticky. Divide dough into 2 parts. Cover bowl with clean cloth to keep dough moist. |
| 2. | Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Saute onion in olive oil. Drain potatoes and mash then add onions and shredded cheese while still hot. Season with salt and pepper. Set aside to cool. |
| 3. | Roll out one piece at a time on a floured surface until it is thin enough to work with, but not too thin so that it tears. Approximately 1/8″ thick. Cut into circles using a cookie cutter or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place pierogi on a cookie sheet and freeze. Once frozen, transfer to freezer storage bags or containers. (This is for storing those you don’t immediately boil and eat!) |
| 4. | To cook pierogi: Bring a large pot of lightly salted water to a boil. Drop pierogi in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Variation: Sausage and Mushroom filling. Use 1 1/2 pds of nitrate free all natural sausage 8 oz, shredded mushrooms, 8 oz shredded cheese and 1 medium onion – minced and sauted Brown the sausage, saute the onions and mushrooms then put mixture together in a bowl to use to fill the pierogis. NOTE: Make sure to pinch the pierogi tightly when assembling so that they don’t open up when boiling. |
DIRECTIONS:
Smacznego! (Enjoy It)
Healthy Blessings,
Sandy
Recommended Reading: Authentic Polish Cooking
