21 May, 2023
Pierogi
Posted in : Sides on 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
Servings 0
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
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