Our cabbage rolls and pierogies were a success. We reheated the cabbage rolls and made the pierogies while we waited. While they were a bit fiddly to make, they were worth the time and effort. They were delicious and everyone enjoyed them. Of course the smell of sauteing onions and frying bacon coming from the kitchen caused more than a few heads to pop through the door to see what we were doing. A big thank you to Brenda for helping to make it all possible - it wouldn't have been such a success without all your help.
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| The class of 2011! Thank you ladies. |
For those who were not fortunate enough to join us, here's the recipe for the Pierogies. They are surprisingly easy to make and I will definitely make them and freeze them before buying them.
Homemade Pierogies with Sour Cream
Sour cream in the dough is a favorite secret of many pierogi makers.
Ingredients:
• 2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream, plus extra to serve with the pierogi
• 1/4 cup butter, softened and cut into small pieces
• butter and onions for sauteing
• ingredients for filling of your choice (potato & cheese filling recipe below)
Preparation:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
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. Press the edges together with the tines of a fork.
Boil the perogies 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 cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream and crisp bacon
Homemade Pierogi Tips:
1. 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 to help get a good seal.
2. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
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So it looks like we may be in for our first real taste of winter this afternoon and evening - up to 15 cm of snow will fall by morning so the trip home at 10:30 tonight and the drive back in tomorrow morning may be really interesting! Better go and wrestle my snow tires out of the shed so the guys can put them on for me today. I'm sure it will be a big help to have those on tonight.
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