Sunday, January 8, 2012

Perogie, Pierogi, Pierogy, Pyrogy

No matter how you spell it, this Polish style dish is delicious. The word pierogi is plural since no one only eats one pierog (the singular).  Who can resist mashed potatoes and cheddar cheese stuffed inside sour cream dough fried with caramelized onions.  If you really have the energy and extra hands available its really fantastic to make a few dozen to throw in the freezer for those nights you really don't want to make dinner or have nothing to take for lunch. I typically end up making pierogi when I have extra mashed potatoes on hand or use leftover mashed potatoes from the pierogi for potato bread.

2 cups flour (Westport, NY)
1/2 teaspoon salt
1 large egg
1/2 cup sour cream (Cabot VT)
1/4 cup butter, softened and cut into small pieces (Cabot, VT)
butter and onions for sauteing

I go with the classic potato and cheese. You can do any combo: sauerkraut, meat, bacon, etc.
Prepare the potatoes as you would for mashed potatoes. Add in milk, butter, salt, pepper, and don't forget the cheese. I am a big fan of Cabot Seriously Sharp Cheddar I buy it in the 2lb size.

Place the flour and salt into a food processor or into a mixer with a dough hook. (I prefer the food processor for this recipe).  Add in the egg, sour cream, and butter. Pulse the food processor, keeping an eye on the dough.  Do not over mix the dough. You want most of the ingredients to be incorporated and you can finish kneading it by hand. Wrap in plastic wrap and place in the fridge from 20 minutes to overnight.

Roll your dough out either with a rolling pin or my preferred method the pasta roller hooked up to the Kitchen Aid ( I swear there isn't a day that goes by that I don't use my Kitchen Aid).  I'd roll the dough to about 1/8" thick or number 4/5 on the pasta roller.

Place the dough on a floured counter.  Use a tablespoon to place the potato mixture onto the dough and place them about 1/2" apart staying on one side of the dough. Once the row is filled, fold over the dough sealing the ends.

Take a pizza cutter to cut them into individual pierog and use a fork along side the edges. If the pierogi are not sealing, then use a bit of water to help (and less flour next time). Place them on a cooling rack while you are making the rest of them.

Once your pot of water is boiling, gently place in several pierogi so they do not touch each other.  They might sink to the bottom initially, but should then float to the top.  Cook them till the water reaches boiling once again (5-10 minutes) and remove with a slotted spoon. Rinse with cold water and place back on the cooling rack.  Repeat til all the pierogi are cooked.

Next you can either fry or bake the pierogi. I opt to fry with butter. You want low heat and to flip often so they do not stick.  It also nice to caramelize onions before you fry the pierogi so you can throw them back in with the pierogi and everything will be ready all together.

Serve with ketchup, sour cream or by themselves.

No comments:

Post a Comment