21 May, 2023

Pierogi

Name: Pierogi
Ingredients: 2 1/2 cups flour; 1 cup water; 1 egg; 1 teaspoon salt; 1/2 tsp black pepper; 1 tbs vegetable oil; Kneed but do not overwork.; 2 onions – chopped; 3/4 stick butter (reserve 1/4 stick for final frying); 1 onion – sliced (reserved for final frying); 1/2 tsp salt; 1/2 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.; 5 medium potatoes - peeled & boiled.; 2 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; Mash until smooth and add the chopped onions (mixing well.); 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.; 1 cup Cooked Prunes; 1 tsp Lemon Juice; 1 tsp Sugar; Soak Prunes overnight, Cook with Lemon and Sugar. Peel & Pit when Cool. Mash

Posted in : Sides on May 21, 2023 by : MikeZ

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

Method Stove Top

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