- 2 1/4 C all purpose flour
- 1 t salt
- 2 large eggs, room temperature plus 2 whisked eggs for egg wash
- 1/2 C sour cream
- 10 T cubed butter, softened
- In a large mixing bowl, add flour and salt
- Beat eggs and add to flour with sour cream and butter.
- Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized).
- Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
- Allow the pierogi dough to return to room temperature.
- Generously flour your rolling surface, rolling pin and dough.
- Roll out to between 1/8” and 1/4” thickness.
- Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat.
- Roll out each circle to flatten, and brush with egg wash.
- Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle.
- Using a fork, crimp the edges of the pierogi to create a seal.
- Bring 5 quarts of water to a rolling boil and add a touch of salt.
- Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float.
Potato Cheese Filling:
- 3 medium size potatoes cut to 1" cubes
- 1 C ricotta cheese
- 1 T butter
- 2 T milk
- a pinch of nutmeg
- salt and pepper to taste
- Place cubed potatoes in a medium sauce pot and add water to just cover them.
- Liberally salt the water and bring to a boil.
- Cook until fork tender (about 10-12 minutes) and drain.
- Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP: A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.
- 1 T canola oil
- I package of bacon cut into thin strips (TIP: freeze the bacon first for easy cutting)
- 1 small chopped vidalia onion
- 1 C fresh sauerkraut, drained and rinsed
- a liberal amount of fresh ground black pepper
- salt to taste
- In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
- When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper.
- When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed.
- Stir frequently for 2 minutes to combine all ingredients.
- Cover and reduce to low and simmer for at least 10 minutes.
Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!