What goes into the Pierogi dough
To make a pierogi – experiment but here is a start.
5 cups flour
1/4 lb. butter (not margarine please, margarine is not good for you anyway)
1 cup sour cream
3/4 cup water
6 egg yolks (I think yolks are healthy, they have lecithin and selenium etc)
3 eggs
Salt – I prefer course salt. Poland had great salt, it taste totally different than commercial US salt. Its more like sea salt.
Pierogi Dough
Make a mountain out of the flour, then make a hole in the center, like a volcano. Pierogi mountain if you will.
Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Work the pierogi dough until firm. Cut the pierogi dough into thirds.
Making a pierogi
Roll it out until its a thin sheet. From here you make circles with a cutter or simply a cup. Place small amount of pierogi filling in the middle on each circle of pierogi dough. Filling could be any thing form cheese to cabbage to caviar/roe to meat to pinapple, use you pierogi imagination. Roll/fold and seal by putting a little water on the edge and press down. This is your first pierogi.
Cooking the Pierogi
Boil a pot of water. Add salt. Put pierogi into boiling water.
Cook lightly for 5 minutes on low. Remove and strain.
You can also brown or fry it in butter in a pan, I use a black iron skillet with small chopped onions.
I serve with melted butter, but you can put anything you want on it. This is how you make a simple Pierogi.
Pierogis are found in Polish, Russian and Ukrainian cooking. I ussually think of a pierogi as a Polish recipe.
1 responses to Pierogi
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