Oooh... such a wonderful
creation. I look forward to enjoying these tasty little
pockets of goodness
. It was one of the many traditional Polish
foods my family would prepare. Noonie
, my grandmother, would make hundreds
of pierogi every year before the holidays
. It would be a team effort
between her and my grandfather (known to us grandkids as Bampy
). She would expertly
assemble the pierogi, and it was Bampy's job to boil
them. They've passed on, but we still carry on the tradition
... but they don't seem to taste quite
as good as Noonie's did.
Previous generations passed down the pierogi recipe from memory. Thankfully, my sister had the foresight to copy down the family recipe:
The only way to describe this dish is as the core of our family's holiday celebrations. I know I will always keep the fond memories of my childhood when I "helped" with the production of these complex dumplings. Even though, I probably spent more time eating the potato filling than I did actually helping.
10 lrg potato
1 lb farmer's cheese
(we also make ones with Colby
cheese for a bit different flavor
1/4 lb butter
salt and pepper
Saute the onion in the butter. Peel the potatoes and boil until tender
the potatoes by hand. Stir the onion into the potatoes. Add enough salt and pepper to taste. Mash the cheese in by hand. Do not use an electric mixer because the mixture
will turn out creamy
. Cool the mixture before stuffing
1 lrg head of cabbage
1/4 lb of butter
salt and pepper
Remove the core
from the cabbage. Place the cabbage in water until just covered. Cook the cabbage until almost tender
. Drain the cabbage and squeeze
with your hands until all of the water is removed from the cabbage. Put the cabbage though a food grinder
. In a large pan saute the onion in the butter until brown
. Add the cabbage to the onion and cook over a low heat for 20 minutes. Cool the mixture
before stuffing the pierogies.
4 cups flour
1 pt sour cream
1 tsp salt
Place the flour in a large mixing bowl and make a well in the center. Drop the eggs in the center of the well and cut the eggs into the flour with a fork. Add the sour cream and salt to the mixture. Turn the dough out onto a floured board and knead until firm. Allow the dough to rest for 10 minutes.
Divide the dough in half and roll out one portion very thin, about a eighth of an inch thick. Cut the dough into 3 inch circles. Stretch the circle of dough gently and place a small amount of potato or cabbage filling the center of the dough. Fold the dough circle in half and pinch the ends closed. Repeat the process with the remaining pieces of dough.
If you have any dough remaining they can be cut into kluski noodles.
Drop about a dozen completed pierogi into a large pan of salted boiling water, stirring the occasionally, until they rise to the top, about 3 to 5 minutes. Remove from the pan and drain.
Just before serving, saute the pierogies and kluski in butter and oil until browned on both sides.