It’s been nearly forty years, but I still remember my co-worker Theresa. I was almost twenty, and she was over forty. We didn’t have much in common other than our polish heritage, but that was enough to fuel friendly conversations. She shared this recipe, and it became my go-to for making these delicious polish dumplings for Easter. We eventually lost touch, but the stained and creased copy of a cookbook page remains in my recipe garden where gratitude for good foods and good memories thrives.
PIEROGI
Yield: 40 (I usually get 32)
4 eggs (I use extra large)
8 ounces sour cream (I use Daisy)
pinch of salt
4 cups all purpose flour (I use Pillsbury)
Bring a large pot of water to a boil while making pierogi.
In large bowl, beat eggs and sour cream together well with a fork. Add salt.
Add flour gradually, mixing while adding, until dough can be easily handled and does not adhere to fingers (dough should feel like velvet).
Roll dough out on a floured table to 1/8” thick (a little thinner is fine).
Using a 4” round cookie cutter, cut a few circles at a time and place 1 tablespoon filling in the center of each circle (I fill with cheesy mashed potatoes that I make the day before and refrigerate).
Fold each circle in half, squeeze edge to seal and crimp edge using a fork dipped in flour.
When half (about 16) pierogi are made, drop them into boiling water and cook until they float to the top. Using a slotted spoon, remove and place on cooling rack.
Repeat for remaining half.
Cooled pierogi can be frozen (freeze individually on trays lined with parchment paper).
Once frozen, remove from trays and store in freezer in Ziploc bags.
To cook from frozen, drop frozen pierogi into boiling water and cook until they float to the top (they can then be eaten or fried in butter with or without onions).
you certainly make this look a tempting dish. And with the recipe supplied, there is no excuse not to give it a try. thank you. I see now what was in the pot from yesterday's post
@byrdlip How fun to know you have western Pennsylvania roots! Boiling first should definitely eliminate the cracking issue. Good luck!
@helenhall You are right! I had just finished making the cheesy mashed potatoes for use as pierogi filling before I took yesterday‘s picture, so they are indeed what is in the bowl. The sun shines brightly in the kitchen at this time of year, and it cooperated by resting on the potatoes at the perfect time!
Will put the tip of boiling before freezing on our to-do list. Hopefully that will stop them from cracking.
@byrdlip How fun to know you have western Pennsylvania roots! Boiling first should definitely eliminate the cracking issue. Good luck!
@helenhall You are right! I had just finished making the cheesy mashed potatoes for use as pierogi filling before I took yesterday‘s picture, so they are indeed what is in the bowl. The sun shines brightly in the kitchen at this time of year, and it cooperated by resting on the potatoes at the perfect time!