I have never really had pierogi. I've had the frozen kind that you can purchase at the grocery store, but never real pierogi. My coworker has talked about her friend's Polish mother who'd spend all day preparing the pierogi and sausages and pastries and something called pepper cabbage? and all this delicious stuff. And then I passed by a county fair a few times last week and amidst the french fries and funnel cake, they were also selling pierogies. Our area of PA has a lot of Polish/German influence so foods I am not used to are popping up everywhere!
Since I didn't stop at the fair, I determined that I must make pierogi this week. It was a little bit time consuming. Not too bad though. It's about an hour, but it's hands-on for the whole time. TOTALLY worth it though. These were yummy and delicious and wonderful. I'm wondering if I can make a huge batch and freeze them. I'd love to do that. They are very good. We would make this again.
Despite the note, I served 4 as a main dish and it was a great idea.
Cooking Light, April 2004
Pierogi puff when they boil but begin to deflate almost immediately. They are almost flat when you sauté them. Serve these as a side dish.
1 pound peeled baking potatoes, cut into 1-inch pieces
1 tablespoon minced fresh chives or green onions
2 tablespoons reduced-fat sour cream
2 tablespoons egg substitute
1 tablespoon butter
1 teaspoon white wine vinegar
3/4 teaspoon salt
Pierogi Dough (recipe follows)
2 quarts water
1 tablespoon butter, divided
1/8 teaspoon salt
1/3 cup reduced-fat sour cream
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl; mash with a potato masher or fork until smooth. Add chives and next 5 ingredients (chives through 3/4 teaspoon salt); blend well with potato masher.
Divide Pierogi Dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.
Spoon 1 rounded tablespoon of the potato mixture onto half of each dough circle. Bring opposite sides of dough circle together; pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with the remaining dough circles and potato mixture.
Bring 2 quarts water to a boil in a large saucepan. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon; drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Sprinkle cooked pierogi with 1/8 teaspoon salt. Serve with 1/3 cup reduced-fat sour cream.
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup water
1 tablespoon vegetable oil
1 large egg
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a large bowl. Combine sour cream, water, oil, and egg, stirring with a whisk. Add sour cream mixture to flour mixture; stir until combined. Turn dough out onto a floured surface. Knead until smooth and elastic (about 7 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rest 15 minutes.
Yield: 8 servings