Wednesday, December 22, 2010
Now a note about the recipe. There is no recipe. It is by feel, there are few measurements. The method is learned and the pinching comes with practice. However, I have done my best to document how my Grandma taught me and most of the instructions are precisely her words.
These are the potato pierogi, but my Grandma would also make sauerkraut, and sometimes jam or blueberry pierogi.
dry curd cottage cheese, unsalted (approx. 500 g)
2 onions, chopped
1/2 cup margarine
salt & pepper
- Saute onions in margarine and add dill. Add salt and pepper. Saute until onions become soft and clear.
- In a large mixing bowl add onion dill mixture to mashed potatoes.
- Add cheese to cooled potatoes - not hot! Remember to crumble cheese.
- Taste. Add additional salt and pepper if needed.
Note: I usually make the filling the night before and refrigerate.
8 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, very soft
2 1/2 cups water, luke warm
- Combine dry and margarine. Use your hands until there are no chunks of margarine left.
- Add water. Knead until dough doesn't stick to your hands.
- Cut (into quarters), cover and lest rest for 10-15 minutes.
- The dough is better and easier to handle if on softer side.
Rolling & Pinching:
- Get filling out. I find best if it is at room temperature. If filling is not sticky enough add some oil or margarine to it. I then tamp it down in the down which makes it easier to scoop out with my kitchen scoop.
- Roll dough and cut into circles. I only use flour on my rolling pin, not the surface because if the dough is the right consistency it won't stick to the surface. Use metal mason lid or glass to cut.
- Flip the circle into your had sticky side (the downside up).
- Put a scoop (about a tablespoon) of filling inside.
- Then pinch again by pushing dough up with your middle finger, then pinching with your index and thumb. This gives the pierogi a good seal to ensure they don't boil apart.
Note: My grandma would save the scrap dough and reroll to make more.
- Set up for boiling with large pot of boiling water, melted margarine, strainer to drain off excess water, large bowl to coat pierogi in margarine that will prevent sticking, and a casserole dish. Perhaps a little elaborate, but this makes it easy.
- Bring water to boil again, then turn down heat a notch or two. You don't want to boil apart the pierogi. Cook for 4 minutes until the all float to the top.
- Drain and coat with margarine.
- Makes 70-80 pierogi.
I usually place them in a large casserole, let cool, then refrigerate or freeze. Then when we are ready to eat them, I warm in oven.