What is not to love about pierogi?!?!? Little pockets of egg noodle dough filled with sauerkraut or potatoes and cheese fried in butter and onions....it is Polish candy as my mother calls them. You can stray from the traditional fillings because the possibilities are endless. I am a filling purist, but today I am trying a new filling for a friend. My elbows are greased up and ready to go!
Sauerkraut filling:
1 quart of sauerkraut, rinsed and squeezed dry
1 large onion, diced
1 stick of butter
S&P
Saute sauerkraut and onion in a large pan over medium-low heat for 1 hour until brown and sweet. Refrigerate until use. May make a day ahead. Remove from fridge 1 hour before stuffing pierogi.
Yields 2 dozen pierogi.
Traditional Dough:
2 cups Flour
2 eggs
1/4 tsp salt
7-8 tbsp ice water
Measure flour in a glass bowl. Make a well and add eggs and about 5 tbsp of water. Mix with a wooden spoon. When the dough starts coming together, knead with hands adding remaining water. Continue kneading on a wooden board for 15 minutes. Add more flour if sticky or water if dry. After 15 minutes, the dough should be silky. Cover with a damp cloth and let rest for 15 minutes. Cut in half and roll out in a round sheet. Using a glass, cut out a round. Place filling in the center. Use water to dampen edges of the dough. Fold in half and pinch closed well. Put on cookie sheet lined with parchment paper. Freeze on cookie sheets, then transfer to bags.
Yields 2 dozen pierogi.
To eat pierogi:
1 stick of butter
1 large onion, diced
S&P
Saute onions in butter in a large pan over medium-low heat. While onions are sauteing, heat a large pot of water on high until boiling. Add frozen pierogi. Cook until the pierogi float. Transfer pierogi to onion pan and turn up heat to medium. Saute pierogi until onions are brown and sweet and the pierogi has some color.
Goat cheese and Potato filling: adapted from Martha Stewart's recipe
1 8 oz. baking potato
11 oz. goat cheese
2 tbsp shallots, minced
1/8 tsp dried dill
1/8 tsp dried thyme
1/8 tsp dried sage
S&P
Put potato, skin on, in a pot and cover with water. Bring to a boil, then reduce heat to medium and simmer 40 minutes. Remove potato from water and peel skin with a dishcloth. Mash potato well or use a potato ricer. Add remaining ingredients. Refrigerate until ready to use. Remove 1 hour before filling pierogi.
Yields 2 1/2 dozen pierogi.
Martha Stewarts Potato Dough Recipe
Yields 2 1/2 dozen pierogi.
