Monday, November 8, 2010 at 12:14PM
Nick has been bugging me for days to make chili again because he loved it that much! I've been postponing for one reason or another, including the fact that I feel like I've been eating far too much heavy food. In an attempt again to postpone chili night, I decided to make homemade pierogies. Making these little guys are a bit time consuming and they require much attention. Nick loved them, but I was not such a huge fan. However, the good thing about this recipe is that it's very easy to tweak and make better.
Here are the ingredients we used:
To make the Pierogie Dough:
- 3 cups all purpose flour
- 1 egg
- 2 tablespoons margarine
- 3/4 cup lukewarm water
- 1 teaspoon salt
- **Note: If I make these again, I would season the dough with a favorite spice [garlic powder, onion powder, etc], anything at all!
- ** Also, if you do not want to make the dough yourself, I think that refrigerated pie crusts would work well
Now for the filling:
- 3 large potatoes [like russet]
- 8 ounces sharp tasting cheese
- salt and pepper
- 1/4 cup butter
- 1/4 cup milk [+ extra if necessary to keep the potatoes together]
To make the dough and pierogies:
- combine all ingredients and mix well.
- knead dough on flat surface for approximately 5 to 7 minutes
- let dough rest for at least 30 minutes [or refrigerate overnight]
- roll out dough into a thin sheet, approximately 1/4 to 1/8 inch thick
- then cut circles - 2 inches for small pierogies and 3 1/2 inches for large pierogies
- fill circles with 1/2 tablespoon of filling
- make sure to pinch the edges well and cook them in boiling water for about 6 to 8 minutes
- drain thoroughly and then fry in butter a few minutes until heated through
- **Note: if you wanted to you could serve the pierogies with caramelized onions
To make the filling:
- boil potatoes until soft
- drain and rinse
- melt butter, stir in milk and then add the heated combination with cheese to potatoes and mash
I was not a HUGE fan of these little guys only because the dough was not seasoned well. Therefore, the next time I will season the dough at the very beginning! I think it is the key to pierogie success. If any of you try this recipe, do not forget to season, season, season. Nick LOVES pierogies and loved these!! I was really happy that he was not as disappointed as I was.
Until next time,