PIEROGI'S are dumplings of unleavened dough that are boiled. They can be filled with cheese, potatoes, sauerkraut, fruit, or meat.
My mother who comes from Eastern Europe makes some of the best pierogies in the world. Since the time I was a toddler I was accustomed to eating pierogies made by hand by my mother and grandmothers. I craved them week after week. Now as an adult I make them myself and share them with other pierogi lover's.
Pierogies are an economical meal and they can be prepared with all kinds of fillings like cheese, fruit, ground meat, potatoes, and sauerkraut. Once made they can be frozen and re-heated weeks later but I prefer them fresh out of the boiling pot of water.
Here's my all time favorite recipe for pierogies passed down by my grandmother. This recipe makes about 40 pierogies.
PIEROGI'S FROM HEAVEN
Potato, Cheese, & Onion Filling:
Wash, peel, and cut 6 large potatoes. Boil the potatoes until soft. Drain the potatoes and set aside.Finely cut one large onion & sauté it in melted butter until soft. Mash the potatoes then add the sautéed onions along with 3 ounces of crumbled sharp feta cheese and 3 ounces of grated cheddar cheese. Add salt and pepper to taste.
2 cups of flour plus extra for kneading
1/2 teaspoon salt
1 large egg, beaten
1/4 cup softened unsalted butter
In a large bowl mix flour & salt. Add the beaten egg and softened butter. Work the dough for several minutes until it loses stickiness. Let dough stand about 10 minutes.
Roll dough on a floured countertop or cutting board until it's 1/8 inch thick. Cut the dough into 3 inch circles with a drinking glass. Place a small ball of potato filling (one tablespoon) on each dough round and fold the dough over forming a semi circle. Press the edges together.
Place about 2 cups of cold water in a pot and let it boil. Put 5-6 pierogies at a time into the boiling water. The pierogies are done when they float to the top. Use a large metal spoon strainer to remove one pierogi at a time and place them in a bowl of melted butter (1/2 stick of butter). Chop a large onion and sauté it in butter in a pan.
Place the pierogies on individual plates with sautéed onions and some freshly chopped parsley. A few spoonfuls of sour cream are an added bonus. The sour cream can be placed on top of the pierogies or on the side.
(Leftover pierogies can be re-heated by frying them in melted butter)