Pierogies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough
4 cups flour
1 Tsp salt
2 Tsp vegetable oil
1 c warm water (more water can be added if dough is too dry)
1 egg beaten
Filling
Peel about 5 large potatoes and boil until soft
Chop one large onion and sauté in 1/2 stick butter until soft
8 ounces of white American cheese grated and add salt to taste
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Directions: |
Directions:In a large bowl mix together flour and salt. Make a well in the middle of flour mixture.
In a separate bowl mix vegetable oil, warm water & beaten egg. Pour into well of dry ingredients. Knead dough for 8 to 10 minutes. You will probably need to add more water to the dough.
Cover dough and let rest for 2 hours.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Pinch closed twice. Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in ice water and then place on table covered with white cloth such as new sheet or tablecloth. Let dry turning over once. |
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Number Of
Servings: |
Number Of
Servings:Makes 48 pierogies |
Personal
Notes: |
Personal
Notes: Up until my mother Julia Wirth's 80th birthday she made all the Christmas Eve soups and pierogies. Her granddaughter Hillary Wirth along with her mother Cathy, father Jeff, aunt Marcia and Uncle Tom took over making the homemade pierogies eight years later.
Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water around the edge to help get a good seal.
If you don't want to cook all of the pierogies right away or freeze them for up to several months
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