It has been awhile since I have written anything. I am not really sure if anyone cares. Life has just been busy. We have a new apartment! Well, the word new is quite relative. In our case, the apartment is quite old and it needs a whole lot of work before it gets to the point where it is “homey” – i.e. I have been doing the dishes in the bathtub. It is certainly a challenge, but we are working on it.
Since we have been so busy, there had been no time for cooking until Sunday! Sundays are good for making good food. I decided that we needed some pierogies. Since we now have a somewhat bigger freezer, I made enough for 5 or 6 meals. They are not exactly traditional, but they taste good!
Pierogi Dough (makes approximately 28 medium pierogies)
275 grams flour, plus extra for kneading and the work space
200ml sour cream
1/2 tsp salt
1/4 tsp baking powder
- Place all the ingredients in your food processor and pulse until a ball of dough forms. If the dough is too dry, add a bit of water. If it is too sticky, add flour accordingly. You can also mix up the dough the old-fashioned way, if that’s what floats your metaphorical boat.
- When the dough has formed a ball, place it on a lightly floured surface and knead for a few minutes.
- Shape the dough into a ball and divide into 4 pieces then divide each quarter in to 7 pieces.
- Using a tortilla press, your hands or a rolling-pin, roll the dough into flat circles with 2 – 3 inch diameter.
- Fill each circle with about 1 TBSP of filling, fold in half and pinch to seal.
- Repeat this process with the remaining 3 dough quarters. When the pierogies are done, they can be boiled until they float plus 1 minute, boiled and then fried in butter with fresh onions and parsley, or frozen (at first on a cookie sheet so that they don’t stick). Yummy yummy in the tummy!
75 grams finely chopped ham
1 small onion finely chopped
1 TBSP butter
1 tsp sugar
1/8 tsp caraway seeds, ground to a fine powder
1/4 tsp garlic powder
1/8 tsp white pepper (or to taste)
1 cup sauerkraut
1 TBSP water
- Melt butter over medium heat and add onions and sugar. Cook until the onions begin to caramelize.
- Add the chopped ham and cook for 1 minute.
- Add the sauerkraut, spices and water.
- Cook until the sauerkraut is heated through and the water evaporates.
- Remove from the heat and all to cool completely before starting the fill the pierogies.
Potato, Roasted Garlic and Onion Filling
1 head roasted garlic
1 medium onion, chopped
1 TBSP butter
4 – 5 medium potatoes, diced
1 TBSP salt
Enough water to cover the chopped potatoes
1/4 cup cream cheese
1/4 – 1/2 cup milk
2 TBSP butter
Salt and pepper to taste
- Boil potatoes with 1 TBSP of salt. When they are soft and “mashable”, remove them from the heat and drain.
- While the potatoes are boiling, sauté the onion in 1 TBSP of butter and cook until they are slightly browned and then remove them from the heat.
- Add the roasted garlic, sautéed onions, cream cheese, milk and butter to the potatoes and mash with a potato masher or a hand mixer. Season with salt and pepper.
- Allow the potatoes to cool before using them to fill the pierogies.
Food for thought:
- Leftover pierogi fillings make a tasty dinner.
- Peeling the potatoes is optional. I happen to like potato skins in my mashed potato products.
- To roast garlic, chop off about .5cm of the top of the stem part of the garlic. Place the garlic a piece of tinfoil, drizzle it with oil, wrap it tightly in the foil and bake until the bulbs are soft.
- Don’t overfill the pierogies or they will be impossible to seal.
- It is a lot of work to make pierogies. Consider making the fillings a day ahead of time just to make life a little easier. Also consider making several batches at once and freezing the leftovers for a few tasty dinners in the future.
- There are many ways to make pierogies look fancier than the ones I made. Feel free to dress them up.