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Pierogi - March 28, 2004

Courtesy of SS. Peter & Paul Parish
139 North Orchard Street
Wallingford, CT 06492
Phone: (203) 269-4617

Pierogi Dough (makes about 5-6 dozen):
4 cups flour
4 eggs
½ tsp. salt
8 oz. sour cream

Combine flour and salt -- Add eggs and sour cream. Combine until smooth, if kneaded by hand. Can be mixed in food processor until all ingredients are combined.

Roll out about ¼ of the dough until pie crust thin. Cut into circles about 2½" round. Fill one side with about 1 Tbs. of filling, recipes below. Fold other side over -- into half moon shape. Seal edges with fork or fingers as desired. If dough is dry, moisten before sealing.

Have ready a large pot of boiling water . Drop six or eight Pierogi into the pot at a time - -they will rise to top. Stir gently; remove after about 3-4 minutes. Cool in cold or ice water. Let dry and freeze on cookie sheets to be used later if desired.

Pierogi are heated and served with melted butter if desired. Pierogi are also pan fried in butter and onion until golden as well. If frozen, thaw before frying -- can be warmed quickly by dropping into boiling water much the same way as ravioli are warmed. Because they have been previously boiled, it will take only minutes to warm.

Cheese Filling (makes about 6 dozen):
1 bar (about 2½ lbs.) farmer's cheese
1 egg
salt and pepper to taste

Sugar may be added if desired. Some prefer adding onion powder --it's a personal preference.

Potato Filling (makes about 10 dozen):
5 lbs. potatoes--mashed. Do not add milk or margarine.
½ lb. farmer's cheese, grated cheddar, American cheese -- your preference.
Lightly sautéed onions - -to taste (can be omitted)
Salt and pepper as desired.

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