Pierogi - Two Varieties

Pierogi, pirog, pirozhki all get their name from the Russian root word 'pir' which means feast. The may be made with a yeast dough, a shortcrust pastry, or this wonderful sour cream pastry. The sour cream keeps the dough moist so it doesn't dry when you sauté it.

• 1 ounce dried mushrooms, soaked in warm water for 1/2 hour and finely chopped
• 1 small yellow onion, peeled and finely chopped
• 2 tablespoons butter
• 2 cups finely shredded cabbage (or sauerkraut)
• Salt and freshly milled black pepper to taste

DOUGH

METHOD

In fry pan large enough to hold cabbage, sauté onion over low heat in butter until the onion is translucent. Stir in mushrooms. Add cabbage, salt and pepper and stir to mix. Cook over medium heat for 15 minutes. Set aside to cool.

While cooling, make dough. In a medium bowl, lightly beat eggs. Stir in sour cream, butter, oil and salt. Mix to combine Slowly mix in flour. When flour is blended and gathers into a ball, knead on a lightly floured surface into a soft pliable dough, about 10 - 12 minutes. Cut dough in half and let rest in a oiled bowl, covered, for 10 minutes.

Roll out each dough half into a thin circle, about 1/8 inch. Using the rim of a wide drinking glass cut the dough into round circles.

Place less than a tablespoon of filling on half of each circle, leaving a slight margin at the edge. Moisten the edges of the dough. Fold the other half of the dough over the filling. Press into half-moons and seal wwith water. Crimping lightly with a fork tightens the seal and creates an attractive edge.

Bring large pot of salted water to a boil. Drop pierogi gently into water, using a long-handled spoon to avoid splashing. Cook for 10 minutes. Pierogi are done when they float to the surface. Remove with a slotted spoon, and set on paper towels to drain.

Sauté pierogi in butter, lightly turning once until they are golden on both sides.

FILLING VARIATION:  Potato and Cheese

• 1 to 1-1/2 pounds white potatoes, peeled and boiled
• 1 tablespoon butter at room temperature
• 1/4 to 1/2 cup milk
• 1/4 to 1/2 cup grated Cheddar cheese (to taste)
• Salt and pepper to taste

Mash boiled potatoes with butter and milk. Stir in grated cheese. Season with salt and freshly milled pepper to taste. Set aside to cool before using as stuffing.

Yield: About 18 - 24 pieces, according to size of dough cutter

recipe from www.inmamaskitchen.com

  Contributor: Gary Janusz Antonuk-Lis

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You can cut the proportions for the fillings in half and use both to give variety. If you do that, crimp the edges of one type with a fork, and pinch the edges of the second type with your fingers to make separate designs for the different fillings.

 

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