Recipe for Pierogi

[devo]

Many of us know how to make Pierogi's but for those that don't here is a good start. One of the members of a forum I belong to posted his recipe. Thanks jbk101 for the recipe  :)

PIEROGI ? MOM?S POLISH RECIPE
In memory of Maria Kieltyk (Mom) Recipe Compiled by John Kieltyk


Dough Ingredients
? 4-1/2 pounds un-sifted Flour
? 1 Large Egg (Yolk Only)
? 1/8 Teaspoon of Salt
? 1 Quart of Warm Water (4 Cups)
Directions
1. Place Flour into a Large Bowl.
2. Add Egg and Salt.
3. Add Water Slowly until all ingredients and combined thoroughly.
4. Place Dough Mixture on a Lightly Floured Surface and Kneed until Firm but not overly sticky.
Note: Dough mixture can be made in advance (one day). Place Dough into Small Air Tight Bowls with lids or cover with Plastic Wrap and Refrigerate until ready to use.
This recipe mixture will make enough dough to for approximately 80 Pierogi.

Assembling Pierogi
1. Pull off a small piece of the Dough and Roll into a Circle approximately 3 to 4 inches in diameter.
Note: Rolled Dough should be at least 1/8 of an inch in thickness. The Dough may be rolled out in a sheet form and a 3 inch round cookie cutter used to cut out round shape, then either rolled out a little larger or stretched out over filling for a more uniform Pierogi?s.
2. Place approximately 1 Tablespoon of the desired filling mixture into the center of the rolled out circle.
3. Fold the Dough in half over the Filling.
4. Pinch the ends closed and fold over any excess dough and pinch closed again.
Note: A fork may be used to better pinch the dough together.
5. Repeat the process until all the dough and/or desired filling is used up.
Mom?s Traditional Filling option(s) and recipes to follow.

Cooking Pierogi (Initial cooking)
1. Fill a Large Pot with water and Bring to a Boil.
2. Carefully Drop Assembled Pierogi into the Boiling Water (Uncooked Perogia will sink to the Bottom of Pot)
3. Cook until the Pierogi begin to float (approximately 2 to 3 minutes), to prevent them from sticking to the bottom give the water a stir once you place approximately 6 or 7 into the water.
4. Remove from boiling water after they have floated to the top and cooked for the 2 to 3 minutes.
5. Place into a colander and allow to drain off excess moisture and to cool completely.
6. Brush cooled Pierogi with a small amount of Butter and place them on a baking sheet lined with either Parchment Paper or Waxed Paper in a Single Layer and place into Freezer to flash freeze them.
Note: Doing this will keep them from sticking together.
7. After cooling and flash freeze process place them into a reseal-able Zip Lock Baggie
Note: Label with Filling Type and Date for future reference.
8. For additional protection from the Pierogi?s sticking together, place parchment paper between each layer of Pierogi?s placed into the freezer bags.

Preparing for the Table
1. Place the desired amount of Pierogi into a Skillet with approximately 2 Tablespoons of Melted Butter.
2. Cook on a low heat, turning them often until Pierogi?s turns slightly golden brown and filling is completely warmed.
3. The Pierogi?s may be either cooked frozen or allow them to thaw before reheating and this normally takes approximately 5 to 10 minutes depending on stove temperature settings. (If preparing them from the frozen state cook them on the lowest stove temperature to allow the filling to cook thoroughly).
4. In addition, you may want to saut? them with some finely chopped Onions.
5. The addition of saut?ed Onions is best with the following Pierogi fillings, Potato with Cheese, Meat with Sauerkraut, Sauerkraut, Kielbasa with Sauerkraut and Mushroom.
Continued on Page 2 (Fillings)
Continued From Page 1
Pierogi Fillings
Farmers Cheese ? Potato with Cheese ? Sauerkraut ? Meat with Sauerkraut ? Kielbasa with Sauerkraut
Apple ? Cherry ? Mushroom with other options (fruit fillings) available

Farmers Cheese Filling Ingredients
? ? pound of Farmers Cheese (Andrulis Farmers Cheese)
? 1 Large Egg (Yolk Only)
? 2 Tablespoons Sugar
? 1/8 Teaspoon of Salt
? 2 Tablespoons of Half and Half (Coffee Cream may be Substituted)
Directions
1. In a Bowl, Crumble Farmers Cheese into Small Pieces.
2. Add Egg Yolk, Sugar, Salt and Half and Half.
3. Mix all Ingredients thoroughly. (Do not use a Mixer to Mix Ingredients ? either mix by hand of use a fork)
4. Place mixture in a covered bowl until ready to use.

Sauerkraut Filling Ingredients
? 1 Jar Sauerkraut (approximately 2 lbs.)
? 1/2 Cup Onion (Finely Chopped)
? 1 Medium Sized Carrot (Finely Chopped)
? 3 to 4 Bay Leaves
? 3 Tablespoons Butter
? 1/8 Teaspoon of Salt (to taste)
? 1/8 Teaspoon Ground Black Pepper (to taste)
Directions
1. Drain Sauerkraut of liquid, Rinse and Squeeze with fresh water. (This mellows out the sour taste of the sauerkraut) Rinse and squeeze until the sauerkraut suites your taste (sourness level).
2. Finely Chop Sauerkraut into small pieces approximately 1/4 inches or smaller.
3. In a large Skillet place one (1) tablespoon of Butter along with the Onions and Saut? until browned.
4. Add Sauerkraut, Bay Leaves, Carrots and Salt and Pepper (to taste) along with the remaining Butter.
5. Reduce Heat to a simmer and cook sauerkraut uncovered turning often, as not to burn the sauerkraut.
6. Cook the sauerkraut thoroughly on low heat for approximately 20 minutes.
7. Remove Bay Leaves after Sauerkraut in cooked.
Note: Allow sauerkraut mixture to cool completely before using. (May be made a day or two in advance), to store place in a covered bowl and refrigerate.

Sauerkraut with Meat Filling Ingredients
? 1 Jar Sauerkraut (approximately 2 lbs.)
? 1/2 Cup Onion (Finely Chopped)
? 1 Medium Sized Carrot (Finely Chopped)
? 3 to 4 Bay Leaves
? 3 Tablespoons Butter
? 1/8 Teaspoon of Salt (to taste)
? 1/8 Teaspoon Ground Black Pepper (to taste)
? 1/2 Pound of Lean Hamburger (Ground Round or Ground Chuck)
Directions
1. In a medium to large Skillet crumple Hamburger into small pieces and brown completely.
2. Drain all excess fat from the Hamburger after browning.
3. Prepare Sauerkraut the same as listed above in sauerkraut filling. (Steps 1 and 2)
4. Add the Chopped Onion and Butter to the Hamburger and saut? until the Onion is browned.
5. Add the Sauerkraut, remaining Butter, Bay Leaves, Carrots and Salt and Pepper (to taste).
6. Reduce Heat to a simmer and cook sauerkraut uncovered turning often, as not to burn the sauerkraut.
7. Cook the sauerkraut thoroughly on low heat for approximately 20 minutes.
8. Remove Bay Leaves after Sauerkraut in cooked.
Note: Allow sauerkraut mixture to cool completely before using. (May be made a day or two in advance), to store place in a covered bowl and refrigerate.

Continued on Page 3 (Fillings)

Continued From Page 2
Pierogi Fillings

Potato and Cheese Filling Ingredients
? 8 to 10 Medium Sized Potato?s (approximately)
? 1/2 cup of Shredded Cheddar Cheese
? 1/8 Teaspoon of Salt (to taste)
? 1/8 Teaspoon of Ground Black Pepper (to taste)
? 2 Tablespoons of Half and Half Cream (Coffee Cream may be substituted)
? 1/4 Cup to 1/2 Cup of finely chopped Onion
? 2 Tablespoons of Butter
Directions
1. Brown Chopped Onions in one tablespoon of butter and set aside.
2. Peel and cut the potatoes into cubes.
3. Cook the Potato?s in a large pot filled with water until fork tender.
4. Drain the water from the Potato?s and mash.
5. Add the remaining Butter, Onions, Cheddar Cheese, Half and Half, Salt and Pepper (to taste).
6. Mix all ingredients thoroughly and ensure that the cheese is completely melted.
7. Allow the mixture to cool completely before using.
Note: Mashed potato mixture should be firm to allow for spooning into the Pierogi Dough without running. This mixture can also be made in advance (one day) and stored in an air tight container in the refrigerator.

Apple Filling Ingredients
? 1 to 2 Large Apples (Chopped Finely)
? 4 Tablespoons Sugar
Directions
1. Peel and core the Apples.
2. Chop Apples into a very fine (small) dice.
3. Mix chopped Apples with the Sugar thoroughly.
4. Take extra care to ensure the edges are sealed completely or they will come apart when boiled.
Note: This filling should not be made in advance. Make and use the filling Immediately.
It helps to keep the mixture as free from excessive liquid as possible and one method to do this is to put the filling in a strainer so the juice continually drains as it forms while you are using it.

Mushroom Filling Ingredients
? 1/2 pound Fresh Mushrooms (approximate), (Personal Preference as to what type of Mushroom to use)
? 1/2 Cup Onion (finely chopped)
? 4 Tablespoons of Butter
? 1/8 Teaspoon of Salt (to taste)
? 1/8 Teaspoon of Ground Black Pepper (to taste)
Directions
1. Wash the mushroom?s thoroughly and drain off excessive moisture.
2. Finely Chop the Mushrooms (Small Dice).
3. In a large skillet add the Onions, Butter and Salt and Pepper (to taste) and Saut? until the onions are translucent.
4. Add the Mushrooms to the skillet and Saut? the mixture till the mushrooms are thoroughly cooked and reduced, approximately 10 to 20 minutes on medium heat, stirring the mixture occasionally throughout the cooking process.
5. Allow the Mixture to cool completely before filling the Pierogi?s.

Other Fillings:
Kielbasa with Sauerkraut ? Prepare the same as the Sauerkraut with Meat filling except replace the Ground Beef with one (1) ring of Kielbasa that has the casing removed and then finely chopped and cooked down, drain off any excess fat before adding Sauerkraut.

Cherry ? Cherry Pie Filling is best used for this, you may want to add a slight amount of sugar if the filling is to tart for your taste. You have to be careful that you do not over fill the Pierogi and you must ensure that the edges are sealed very well or they will come undone when you boil them. It helps to slightly freeze the Cherry Mixture (not completely) to make forming the dough around the filling easier.

Some other types of fruit that can be used to make Pierogi?s are ? Strawberry, Plum, Pear, and Blueberries.
Serving
Pierogi?s can be eaten as cooked (Boiled or Reheated in Butter), Served with Sour Cream, and Saut?ed Onions.
Fruit Filled Pierogi?s are best served as is or you can serve them with a small amount of Whip Cream of even Ice Cream.

Hope you enjoy them! Make a lot they freeze well and make a quick meal any time you want them!
The master Pierogi maker himself

[SiFumar]

Wow that sounds great! Never thought of fruit pierogis!

[3rensho]

Great post.  I've got a crock full of sauerkraut in the cellar, a freezer full of sausage and a sack of spuds.  Gonna give this a go.  Polish gyoza  ;D

[La Quinta]

AWESOME...I never really knew of an authentic Pierogi recipe...this one looks awesome...thank you...

[pensrock]

Man Pierogi are good.  My fav is potato and cheese. I have even deep fried some for a snack.  :)

[3rensho]

You got me motivated.  I milled some whole wheat flour this afternoon and made a batch of them beasties filled with home made sauerkraut and riced potatoes mixed with cream.  That's gonna be dinner along with a salad.

[CoreyMac]

Great post! My aunt used to put potato in the dough as well. Took me years to figure out why her's tasted just a little better than everybody else's untill I broke down and asked.  ;D

[micman]

Wow that's a great post, our family loves pierogi's, gonna have to try them, if it goes well, no more store boughts..... wooohooo :)

Mick

[DisplacedCoonass]

Well, gave it a shot and have to say I'm pretty pleased with the results.  Thanks for the recipe.  My wife is very pleased.  Took me a LOT longer than I thought it would and next time I'll probably have a Pierogi Party or something.







Still have about half the dough left after making 80 of them things.  Figure tomorrow it'll be ravioli day.  Don't see to much difference in the dough and I have some year old crawfish I need to use up outta the freezer.

[SiFumar]

Good job DC....they are alot of work!

[devo]

Good for you on your first try. They are lots of work to make thats for sure. The lady down the road sells them for 4 bucks a dozen so I just buy off her  :)