Sunday was spent cooking Polish food. I started the day out with the sole purpose of making Golabki (Golumpki). Husband made a few comments and whined that he did not like cabbage would I make Pierogies too. I did and he helped out some... I will post the Golabki recipe later.
For the pierogies which I enjoyed very much as a child when my Mom made them or when we went to Ohio and my Great-Grandmother would make them. I was a very small kid then, but I remember her making them, she must have been in her seventies then and she said she was going to have to stop making them because it was a lot of work. Yes, she was right it is a lot of work, even for someone that is much younger than seventy!
As with many old recipes these were lost when she passed away some 30 years ago as they were in her head.I think they are in my Mom's head too, she just needs to write them down for us someday. I have picked up a book quite a few years ago called Polish Cooking by Marianna Olszewska Heberle.. It has been replaced by a newer version than the version I have, I cannot find it on Amazon, so I assume it is out of print. Here is a link for the newer book in print now
The pierogi dough I used is from the book Polish Cooking by Marianna Olszewska Heberle. Although I did deviate a little bit and will try to note the deviations. The filling is from memory of watching Mom.
I will leave you with these websites Pierogies Plus in Pennsylvania , Rosies Perogies also in Pennsylvania, Supreme Perogies in Mississauga, Ontario Canada. Now you can have a look and maybe even order some to be delivered to your door. As I doubt they will ship these little beauties to me in China.... I will occasionally have to make them.
Pierogi Dough
4 C Flour
2 eggs
5 tbsp Sour Cream ** I used Plain Yogurt**
3 Tbsp Vegetable Oil
Pinch of Salt ** I used about a 1/2 tsp**
about 3/4 cup of water
Sift the flour into a bowl ** I did not sift**. Make a well in the center and add the eggs, Sour cream in my case the yogurt 3 Tbsp of oil and salt. Blend ingredients with your fingers and gradually add the water as you knead and work the dough so it is smooth and pliable. You will know it by the feel I did! Divide the dough into quarters and cover with a damp cloth . Take one of the dough quarters an on a lightly floured surface roll out so that it is 1/16 inch. Cut circles out with a biscuit cutter or class that is about 31/2 - 4 inches in circumference. In the center of the dough circle add your filling and crimp put on a floured trays and continue until you are finished. Flour is crucial as they will get sticky also keep them from touching each other.
In a large pot of boiling salted water drop in 5-6 perogie stir carefully so they will not stick and cover the pot. cook 4-5 minutes or until they float. I did not time mine but it seemed quicker than 5 minutes before they floated. Remove pierogies from the pot and drain. rinse with hot water. repeat until all perogies have been cooked.
** I did not cook all of mine instead I froze half by laying uncooked perogies on trays and freezing them. then I put them in ziploc bags for later use.**
Here is how I fried my perogies. I used 2 Tbsp of Butter and 2 Tbsp of Olive oil. Fry until golden.
Serve with Sour Cream
My Potato Filling
4 large Potatoes peeled and cut into cubes, boil and drain mash with potato masher. Do not add any liquid.
250 ml Cottage Cheese
1 med Onion Cut finely,saute in butter or olive oil until translucent.
Mash the potatoes, add the cottage cheese and onion. mix well. Stuff pierogie dough.
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