Pierogies: How To (pictorial)
So whenever arsenicjade comes to visit, I become her bitch and make her things to eat. Last year and this year I made/am making her pierogies. When I mentioned this, spiderine told me that I had to share the recipe. I have decided to share them with all of you.
I have two dough recipes: butter dough and sour cream dough. I make the butter dough for normal pierogies and the sour cream for more special ones. This is the butter recipe:
3 c flour
1 egg
2 tbsp butter
¾ c lukewarm water
1 tsp salt
You have to think about wtf with the paddle. I chose the dough hook:
Butter, flour, salt, egg:
Spin the shit out of that:
When it's spun, wrap in plastic wrap and refrigerate for 30minutes or more while you make your pierogie innards:
Put it on the shelf next to the salt water for the crabbies:
What?
The filling-This is the filling I use: 1 ½ lbs potatoes, peeled, cut, boiled and mashed, ½ lb sharp cheddar cheese--grated, 6 oz onions, sauteed (I simply chopped a bunch of green onions. Whip the shit out of it.
Roll out dough into 1/8 inch thickness. Cut out rounds:
Hey there:
Put a spoonful of dough in the center of the pierogi. I roll mine out into a ball sometimes. Or I don't. Whatevs. Rub some water on the inside of the dough, then pinch the pierogi shut like so:
And there you have it! At this point, you can cook them by boiling them for about 2 minutes. Then of course, you drench them in butter and onions. If you like to freeze them, lay them flat on a cookie sheet and freeze through, then bag them. You can boil them right out of the freezer. Pierogies tend to sink when frozen, so a good indicator that they're done is that they're floating. Drench in butter and onions.
OTHER RECIPES:
Sour Cream dough:
2 1/3 c flour (plus additional if needed)
½ c sour cream
2 eggs
1 ½ Tbsp canola pil
1 stick of butter, melted
Place the flour and sour cream in a mixer. Combine. Then add eggs and a little oil...and looking at that recipe now I have to admit I don't know what the fuck you do with the stick of butter. Hrm. Okay, stick with the butter dough, which actually has less butter than this dough. Whut.
WILD MUSHROOM FILLING
Soak 2/3 oz dried porcini mushrooms in 1 c boiling water until soft. Remove and squeeze out excess water. Strain mushroom water in a sieve and reserve.
Place mushrooms in food processor and add 6 oz fresh wild mushrooms. Pulse. Mix in bowl with 1 medium onion, finely chopped, and 2 cloves of minced garlic.
Melt 1 ½ tbsp butter in a skillet and cook the mushroom/onion mixture until dry and dark. Add reserved liquid and simmer until mixture is dark and thick and starts to brown. Stir in 1 TBSP chopped oregano and season with salt and pepper.
Make pierogies as indicated above and cook. Top with sauteed shallots and onions, possibly some sour cream and butter.
POTATO AND JALAPENO FILLING
Boil, drain and mash 2 ½ lbs potatoes. Melt ½ c butter in a skillet and caramelize ½ c finely chopped onion. Add onions to potatoes, along with 2 tbsp minced jalapeno peppers and 2 Tbsp chopped cilantro. Prepare pierogies in dough as indicated above.
In reality, I think it would be great to lower the potato amount to 2 lbs and add ½ lb shredded cheddar cheese.
BEEF AND MUSHROOMS
Brown 1 c ground beef for about 15 minutes. Separately, melt 2 tbsp butter and caramelize 1 medium onion, chopped, until tender.
Add meat and 1 c finely chopped mushrooms to the onion and stir in 4 tbsp sour cream, salt, and white pepper. Blend well. Fill pierogi!
It should be mentioned that all the fillings should be cool enough to handle before you fill a pierogi. Duh.
BAKED APPLE PIEROGIES
Core and peel 6 golden delicious apples. Coarsely grate and combine with ½ c sugar and ¼ t cinnamon.
Make a butter dough as described above. Fill dough with apple mix.
Place the pierogies in a single layer in a shallow baking dish (you can overlap them for a little bit of the scallop effect of you plan to serve them right from the dish) Cover with 1 ½ c sour cream and a mixture made from 1 c breadcrumbs, ½ c sugar, and 1 ½ tsp cinnamon. Bake at 350 for 15 minutes. NOM RIGHT AWAY.
SO THERE YOU GO. GO FORTH AND BE POLISH OR SUMMAT.
I have two dough recipes: butter dough and sour cream dough. I make the butter dough for normal pierogies and the sour cream for more special ones. This is the butter recipe:
3 c flour
1 egg
2 tbsp butter
¾ c lukewarm water
1 tsp salt
You have to think about wtf with the paddle. I chose the dough hook:
Butter, flour, salt, egg:
Spin the shit out of that:
When it's spun, wrap in plastic wrap and refrigerate for 30minutes or more while you make your pierogie innards:
Put it on the shelf next to the salt water for the crabbies:
What?
The filling-This is the filling I use: 1 ½ lbs potatoes, peeled, cut, boiled and mashed, ½ lb sharp cheddar cheese--grated, 6 oz onions, sauteed (I simply chopped a bunch of green onions. Whip the shit out of it.
Roll out dough into 1/8 inch thickness. Cut out rounds:
Hey there:
Put a spoonful of dough in the center of the pierogi. I roll mine out into a ball sometimes. Or I don't. Whatevs. Rub some water on the inside of the dough, then pinch the pierogi shut like so:
And there you have it! At this point, you can cook them by boiling them for about 2 minutes. Then of course, you drench them in butter and onions. If you like to freeze them, lay them flat on a cookie sheet and freeze through, then bag them. You can boil them right out of the freezer. Pierogies tend to sink when frozen, so a good indicator that they're done is that they're floating. Drench in butter and onions.
OTHER RECIPES:
Sour Cream dough:
2 1/3 c flour (plus additional if needed)
½ c sour cream
2 eggs
1 ½ Tbsp canola pil
1 stick of butter, melted
Place the flour and sour cream in a mixer. Combine. Then add eggs and a little oil...and looking at that recipe now I have to admit I don't know what the fuck you do with the stick of butter. Hrm. Okay, stick with the butter dough, which actually has less butter than this dough. Whut.
WILD MUSHROOM FILLING
Soak 2/3 oz dried porcini mushrooms in 1 c boiling water until soft. Remove and squeeze out excess water. Strain mushroom water in a sieve and reserve.
Place mushrooms in food processor and add 6 oz fresh wild mushrooms. Pulse. Mix in bowl with 1 medium onion, finely chopped, and 2 cloves of minced garlic.
Melt 1 ½ tbsp butter in a skillet and cook the mushroom/onion mixture until dry and dark. Add reserved liquid and simmer until mixture is dark and thick and starts to brown. Stir in 1 TBSP chopped oregano and season with salt and pepper.
Make pierogies as indicated above and cook. Top with sauteed shallots and onions, possibly some sour cream and butter.
POTATO AND JALAPENO FILLING
Boil, drain and mash 2 ½ lbs potatoes. Melt ½ c butter in a skillet and caramelize ½ c finely chopped onion. Add onions to potatoes, along with 2 tbsp minced jalapeno peppers and 2 Tbsp chopped cilantro. Prepare pierogies in dough as indicated above.
In reality, I think it would be great to lower the potato amount to 2 lbs and add ½ lb shredded cheddar cheese.
BEEF AND MUSHROOMS
Brown 1 c ground beef for about 15 minutes. Separately, melt 2 tbsp butter and caramelize 1 medium onion, chopped, until tender.
Add meat and 1 c finely chopped mushrooms to the onion and stir in 4 tbsp sour cream, salt, and white pepper. Blend well. Fill pierogi!
It should be mentioned that all the fillings should be cool enough to handle before you fill a pierogi. Duh.
BAKED APPLE PIEROGIES
Core and peel 6 golden delicious apples. Coarsely grate and combine with ½ c sugar and ¼ t cinnamon.
Make a butter dough as described above. Fill dough with apple mix.
Place the pierogies in a single layer in a shallow baking dish (you can overlap them for a little bit of the scallop effect of you plan to serve them right from the dish) Cover with 1 ½ c sour cream and a mixture made from 1 c breadcrumbs, ½ c sugar, and 1 ½ tsp cinnamon. Bake at 350 for 15 minutes. NOM RIGHT AWAY.
SO THERE YOU GO. GO FORTH AND BE POLISH OR SUMMAT.