Mom’s Pierogi

Pierogi

My mother taught me how to make pierogi, the way her mother taught her. They are part of my family’s food traditions.

Pierogi, if you didn’t know, are pasta, filled with different fillings, often potato based.  They are also sometimes stuffed with prune filling or sauerkraut. Today you can find pierogi filled with all sorts of fillings.

There are variations in the dough, too. Some use just eggs, flour, water and salt. Others add some dairy in the form of milk or sour cream.

Once the pierogi are made, you can boil them and just serve them up, or brown the boiled pierogi in butter and serve with caramelized onions and sour cream. My mother used to make sweet and sour cabbage and serve it with the pierogi, or sometimes even use it as a filling. I can’t make them without remembering her.

Pierogi

Dough:
2 c. flour
1 t. salt
½ c. water (you can also use half milk and half water)
1 egg
Mix all ingredients together and knead on floured surface until smooth. Cover and let rest at least 15 minutes. Roll out thin and cut into circles. Re-roll scraps. You should get between 20-30. Spoon filling of your choice on center of dough circle. Fold dough in half over filling and press edge with fork to seal. Wetting the edge of the dough will help the dough to stick. Don’t overfill or the pierogi will split. Test a couple first to get the hang of it. Place a few at a time into salted boiling water and cook until they float. You can eat them as is or brown cooked pierogi in butter in a skillet. Serve with grilled onions and/or sour cream. We would often make a larger batch and then freeze them, uncooked on wax paper-lined baking sheets. When frozen they would be transferred to a freezer bag or container. Place right from the freezer into boiling water when ready to use.

Potato filling:
2 lbs. Potatoes, peeled and boiled
½ onion, minced
2-3 T. cottage cheese or farmer’s cheese, optional
salt and pepper to taste
Mash potatoes with other ingredients and season to taste.
Note: you can also add cheddar cheese if you like. In class we had some with cheddar cheese and added ham, too.

Fresh made pierogi