Pierogi | ||
2 | + | cups flour |
1/2 | teaspoon salt | |
1 | egg | |
2 | teaspoons sour cream | |
1/2 | + cup water |
First mix the flour with the salt in a deep bowl. Add the egg, sour cream and water to make a medium soft dough. Knead the doug in a floured board until it is smooth and elastic about 10min. Add more flour/water if necessary. | |||||||||||||||||||||||||
Divide the dough into 2 parts. Cover with plastic wrap and let rest while you prepare the filling. | |||||||||||||||||||||||||
Roll the dough into a long rope about an 1 1/2 inches wide on a floured board. Then cut finger width sections from the rope. Be sure not to make them too big like I did a few times. They will take too long to cook and be tough. | |||||||||||||||||||||||||
Once the rope is cut up flatten them slightly into rounds. Stefania used an old glass bottle which I thought was very cute but a rolling pin would work too. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. Be sure the edged are sealed to prevent filling from getting out. I also had a few issues with this part at first. | |||||||||||||||||||||||||
To cook drop a few pierogies into a large quantity of rapidly boiling salted water. Do not crowed the pot. | |||||||||||||||||||||||||
Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. | |||||||||||||||||||||||||
Continue boiling for 3-4 minutes. Pierogies will be ready when they are floating and puffed. Remove them with a slotted spoon and drain thoroughly. | |||||||||||||||||||||||||
Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking and serve warm with sour cream. | |||||||||||||||||||||||||
Pierogi are easy to freeze and taste just as good re-heated | |||||||||||||||||||||||||
To re-heat, you can: 1) pan fry pierogies in butter until they are light in color 2) place pierogies in the top of a double boiler until they are hot/plump 3) deep fry them
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That's my BUDDY....what a rock star and a GREAT BLOG.....I AM GOING TO TRY THESE TOO!
ReplyDeleteBeing from Milwaukee and being 100% Polish..I LOVE Pierogi Rach! How wonderful for you to learn how to make them.
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