Pierogi
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
37
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Make a well from the flour
2
Add eggs and about 1/2 cup of water
3
The amount of water will vary according to the weather
4
You want to make a stiff dough
5
Divide it into 3 equal portions and knead until silky smooth
6
Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit
7
Saute onion in butter until just soft
8
Add kapusta and brown
9
Season with salt and pepper to taste
10
Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked
11
If making more than one filling, this one can cool while you prepare the others
12
Mix well
13
To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza
14
Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling
15
Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling
16
Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes
17
At this point you can freeze them in bags for later use
18
To prepare for serving, brown the pierogi in a skillet using a bit of butter
19
If you want to be really traditional you can use bacon grease
20
Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings