My mom’s boyfriend Joe and I are totally sympatico when it comes to food – our love of it and of cooking it and discovering new things has created something that we bonded over, so we’re always cooking for each other. We go over their place, they come over here – a back and forth dance that seems to just get better and better. So when they called up and invited us over for homemade pierogies? You didn’t have to ask us twice.
This recipe? Is a keeper, folks. It’s been a month since pierogie night and my mother is still going on and on about the pierogie dough, how nice it was to work with, etc. I’m not kidding. We’ve already told her to go and marry the dough already if she loves it so much. I can vouch that the dough was what made these pierogies. So if you’ve had problems making pierogies before because of crappy dough, give it a try again – with this recipe.
He made a few different fillings – potato/cheese, potato/sauerkraut, and my personal favorite, the kielbasa/sauerkraut pierogie.
They fried them up in butter with onions – and OMFG. best pierogies I’ve had in years. They served them up with an Italian pork roast and a broccoli-cheddar casserole.
So to say that this is a family favorite would be the understatement of the year; which is exactly why I’m submitting it to Joelen’s Read Watch & Eat with Family Favorites event, which asks us to post about a family favorite recipe.
Homemade Pittsburgh Pierogies with Sour Cream
recipe courtesy About.com
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the pierogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogi Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.