email this pageAn Irish proverb states, "It's no use boiling your cabbage twice." Obviously the author never heard of pierogies.
Pierogies are the Eastern European stuffed dumplings similar to Italian ravioli, Jewish kreplach, Ukrainian varenyky, Russian pelmeni and Chinese pot stickers.
Usually crescent in shape, pierogies offer a variety of flavors to savor, including potato and onion, various cheeses, sauerkraut, sautéed cabbage, ground meat or fruit. Most people are familiar with the crispy, deep-fried version found at local fairs and carnivals, but traditionally these pockets are cooked in boiling water.
Pierogies were considered "poor man's food" derived from basic farm staples of flour, eggs, potatoes and onions.Like many comfort foods, pierogies became an integral part of holiday celebrations. Althoughofficially claimed by Poland in the 13th century,meatless pierogies are served by many cultures at Lenten meals and on Christmas Eve.
Pierogies are as fun to make as they are to eat. Kids love stuffing and pinching the dough pockets shut. The challenge is keeping the filling off the edge to get a tight seal. Of course any exploding mistakes are easily gobbled up.
There are so many ways to enjoy pierogies that you could literally eat them for breakfast, lunch and dinner. Serve them as a side dish sautéed in butter and smothered with caramelized onions, incorporate them into a casserole or enjoy them as a fruity dessert topped with a dollop of sour cream. No matter how you stuff them, pierogies are full of fun.
Pierogies
2 cups potatoes, peeled and cubed
1/2 cup chopped onion
1 cup (4 ounces) shredded sharp Cheddar cheese
1/2 teaspoon salt
¼ teaspoon pepper
Dough:
3 1/2 cups all-purpose flour, divided
2 large eggs
3/4 cup water
2 tablespoons butter (optional)
2. In a large bowl, combine 3 cups flour and eggs. Slowly add water a little at a time, working into dough. Knead until soft and slightly sticky. Cover bowl with damp towel and let rest 15 minutes.
3. Sprinkle some reserved flour over the work surface and lightly coat hands and rolling pin.
4. Divide dough into thirds and roll out until about 1/16-inch thickness. Sprinkle reserved flour as need to keep dough from sticking, but use sparingly—excess flour will toughen dough. Dip a 3-inch diameter biscuit cutter into reserve flour. Cut out dough circles.
5. Scoop 1 level tablespoon of filling onto center of dough circle. Moisten dough edges by dipping your finger in water and running it along the edge. Fold dough over filling and pinch edge of pocket shut. Be careful to keep filling off seam. Seam should be about 1/4-inch wide. Lay aside on lightly floured waxed paper. Cover with damp cloth. Repeat with remaining ingredients.
6. Bring 4 quarts of lightly salted water to a rapid boil. Carefully drop pierogies into boiling water. Nudge pierogies from bottom with a slotted spoon. Reduce heat and gently boil until pierogies float, about 5 minutes. Test for doneness. Dough should be cooked through but not soggy.
7. Remove pierogies with slotted spoon to a colander. Serve immediately or chill. If served later, melt butter in a large skillet and sauté pierogies until browned and crispy. Yield: 3 dozen.
Recipe by Cindy Kerschner, "Relish the American Table," June 25, 2006.
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