Grandma Pyrce's Cheese Pierogi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filing:
3 large potatoes - cooked and mashed
8 oz. extra sharp Cracker Barrel cheddar cheese - chopped
Salt and pepper
Dough:
2 eggs + 3 egg yolks
5 - ½ eggshells of water
Pinch of salt
Flour
Large pot of water
Frying pan with ½ cup of butter, melted
Very thinly sliced onions
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Directions: |
Directions:For filling: when potatoes are mashed and hot, add chopped cheese and cover pot to melt. Once melted whip together to make a smooth filling. Season as desired with salt and pepper. For dough: Whip the eggs and yolks together. Add flour until tacky. Keep adding flour a little at a time until firm enough to knead. Put on work board and knead, adding just enough to make dough smooth. Too much will toughen it. Cover with a bowl and let rest for 20 minutes. To make pierogi: divide dough into 4 portions. Roll thin, score into 2 inch squares. Place 1 T. of cheese in center and fold dough over, sealing using a little water if necessary. Repeat process with the other 3 portions of dough. Let completed pierogis rest on a linen cloth while waiting for water to boil in a large pot to allow for proper circulation. Drop 10-15 into the boiling water and lower temperature to simmer. Stir gently to keep moving so they don't stick to the bottom. Once they come to the surface, boil gently 3-5 minutes. Drain. Transfer to frying pan with melted butter. Add onions, if desired, and slowly heat until softened. They add a fantastic flavor along with the browning butter. Another filling she used was fried onions and sauerkraut. I've also blended both ideas adding drained sauerkraut to the onions and frying together prior to adding the boiled pierogi's before serving. Any way you make these, they are fantastic. |
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Personal
Notes: |
Personal
Notes: What good Polish family doesn't have a recipe for Pierogi? My Mom learned to make these in my Grandmother's kitchen in Welland, Canada, after she and my Dad were married. My Grandmothers dough is a richer variety and one we love. It makes it very challenging to find good Pierogi anywhere else. Other doughs pale in comparison to Grandma's. I finally found a contender at a little Polish-Ukranian restaurant in Arizona that opened a few years ago. Now Bill and I go there to celebrate my birthday. I was so impressed with their food the first time we went, I took a picture of my dinner plate and sent it to my cousin Lori to show her Mom, my Auntie Alice. It brought back memories of being in her kitchen as a kid and gorging on great food. (As Lori would say, Babcia Pyrce's are the best!) Pierogi is the Polish version of Italian ravioli. No wonder we're all related! This is one of Joe's favorites.
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