Pierogi

Posted in : Sides on by : MikeZ

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Pierogi

Never-Fail Recipe. One of Youngstown's favorite dishes. Whether as an Entree or a Side to your favorite dinner, this is one you HAVE to try.
Difficulty: Medium
Cuisine Eastern European
Keyword Misc., Sides

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Large Pot
  • Medium Skillet
  • Rolling Pin

INGREDIENTS 

Dough

  • 2 ½ cups flour
  • 1 cup water
  • 1 egg
  • 1 teaspoon salt
  • ½ tsp black pepper
  • 1 tbs vegetable oil
  • Kneed but do not overwork.

Onions

  • 2 onions – chopped
  • ¾ stick butter - reserve 1/4 stick for final frying
  • 1 onion – sliced - reserved for final frying
  • ½ tsp salt
  • ½ tsp black pepper
  • Fry chopped onions in a large frying pan till golden brown.
  • Remove onions to a small bowl and set pan aside for final pierogi frying.

Potato Filling

  • 5 medium potatoes – peeled & boiled.
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • Mash until smooth and add the chopped onions - mixing well.

Cheese Filling

  • 1 cup Cottage Cheese
  • 1 tsp Butter - melted
  • 1 Egg - beaten
  • 3 Tbsp Sugar
  • 3 Tbsp Currents
  • ¼ tsp Cinnamon
  • Cream the Cheese with Butter and blend in other ingredients.

Prune Filling

  • 1 cup Cooked Prunes
  • 1 tsp Lemon Juice
  • 1 tsp Sugar
  • Soak Prunes overnight, Cook with Lemon and Sugar. Peel & Pit when Cool. Mash

Sauerkraut or Cabbage Filling

  • 1 Small Cabbage - Cooked, Shredded & Chopped Fine
  • 2 Cups Sauerkraut - Drained, Rinsed, and Chopped Fine
  • 1 Small Onion - Chopped Fine
  • 2 Tbsp Sour Cream
  • Butter - for sauté
  • Saute Onions until clear. Add Cabbage OR Kraut and continue to fry until flavors are blended. Add Sour Crea. Mix. Cool.

INSTRUCTIONS

  • Boil 4-6 quarts water in a large pot add salt and 2 tbs oil
  • Roll out dough to desired thickness.
  • Cut out 3 1/2” circles – approximate.
  • Fill on one side with a teaspoon of filling.
  • Fold over into half-moons, moisten mating edges with a wet finger, and seal with tines of a fork. A Pierogi Press works really well.
  • Add remaining butter and sliced onions to a frying pan. Sauté’ until translucent.
  • When water boils add 6-8 dumplings at a time.
  • When they rise to top let boil for another two minutes.
  • Transfer to frying pan and brown with onions & butter.
  • Serve

Copyright © 2021 – 2022 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved

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