Polish Pierogi
By
Linda Kauppinen
@cyrene
3
This recipe was handed down through my cousin's family. These are a great alternative to plain potatoes. Serve them plain pan fried, steamed, smothered in herbs and butter or with a dab of sour cream and bacon crumbs. Any way you serve them they are great for breakfast, lunch and dinner.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
ALOT! These freeze very well for storage
Prep:
3 Hr
Cook:
1 Hr
Method:
Refrigerate/Freeze
Ingredients
-
3 cflour, sifted
-
1 largeegg, beaten
-
3 Tbspsour cream
-
1 tspsalt
-
1/2 cmilk, whole
-
POTATO CHEESE FILLING
-
2 lbrusset potatoes
-
1/4 lbvelveeta cheese
-
1 smallonion, diced and saute'd in butter
-
·butter, melted
-
·instant potato flakes, dry optional ( i dont use them)
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·peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
-
CHEESE FILLING
-
2 cfarmers cheese or cheddar
-
NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
-
2 largeeggs, beaten
-
2 Tbspsugar
-
2 Tbspbutter, melted
-
pinchsalt
-
·mix ingredients together.
-
SAUERKRAUT FILLING
-
·see the recipe for the polish sauerkraut recipe at the following link. Polish "Stewed" Sauerkraut
How to Make Polish Pierogi
- DOUGH:
Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working. - Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
- Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top.
Dip in melted butter.
Package in zip-loc bags. These freeze very well. - To heat and eat, saute' the pierogi in a pan of melted butter until golden.
Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them. - Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'
