Pierogies

A little bit of history:  It has always been tradition in my family to have Pierogi, Borscht (mushroom soup), and Pickled Herring and boiled potatoes on Christmas Eve.  This is a Polish tradition and Christmas Eve supper is called Wigilia. The Pierogi fillings would be meat free as was custom not to have meat on Christmas Eve.  It isn't an every day dinner.

I have become a master Pierogi maker, at least for my family.  My Grandmother taught me the right technique and it took me a while to figure out the actual recipe since she did a lot of it just by feeling and had at least 10 different versions written down.  Had I not spent so many hours in the kitchen with her making them, I would have been lost!    Below is the recipe I finally landed on and has proven to be great every time!

Potato and Cheese Filling: (makes enough for 5-6 dozen)

 5lbs Idaho/Russet Potatoes
1 1/4lbs (18oz) Shredded, Sharp Cheddar Cheese (use a block and grate yourself)
8 TBS Unsalted Butter (1 stick)
Salt to taste

• Peel and dice potatoes.  
• Boil in a large pot of water until soft.  Test with a fork, fork should easily be inserted.  
• Before straining, Reserve at Least 2 cups of the potato water to make the dough.  
• Place strained potatoes back in the pot.  Mash potatoes with butter and cheese.  The potatoes are still hot so will allow the cheese and butter to melt nicely into the mixture.  
• Mash until smooth and there aren't any lumps.  
• Salt to taste.  
• Let cool completely.  It will be much easier to work with. 

 
Sauerkraut Filling: (makes 2-3 dozen)
4Lbs Bagged or Canned Sauerkraut, well drained
4 Onions, Diced
2 Sticks of Butter
Salt & pepper to taste

Cook all ingredients in a large frying pan on medium heat for about an hour.  This will cook off all the excess liquid and caramelize the onions and sauerkraut.  You want it to become pretty dark in color. 

Pierogi Dough: (makes about 4 dozen)
4 C All Purpose Flour
2 tsp Salt
2 Large Eggs
2 Heaping TBS of Sour Cream
1 C Potato Water

• On a clean counter top, Mix together the Flour and Salt, then form a well in the middle of the pile.
• With your fingers work in the Eggs and Sour Cream.  It will feel pretty lumpy.
• Push back into a pile and form a well again, add Potato Water and work together with your hands.  It will feel sticky and lumpy at first.  Continue to work together until it forms a ball and then knead for 10 minutes until smooth.
• Cover with plastic wrap and rest in the refrigerator for 20-30 minutes

Forming Pierogies:

• Prepare the following before you begin: 
• Bring a large pot of water to a boil.  
• Have a strainer and a large bowl of cold water ready.  
• Place a stick of butter in a shallow tin. 
• Have a baking dish ready to line up cooked Pierogies in.

•  Bring your dough to room temperature before rolling.  Cut off a piece of dough, keeping the rest covered so it doesn't dry out.   
• On a very lightly floured surface (you want it to stick to the counter a little bit, as the side facing down will become the inside of your Pierogi and allow it to seal better), roll out your dough to about 1/8". 
• Use 3" round cooking cutter to cut out circles (a glass works too) .  If it sticks use a little flour on the cutter.  
• Flip one circle over making the down side the inside of your Pierogi, you can stretch it or use the rolling pin to flatten it out a bit more before, making it easier to work with and stuff.  
• Add about 1 TBS of filling, fold over in half and seal the edges by squeezing it shut (it will look like a 1/2 circle).  Flour your fingers if it feels sticky.
• Using your Thumb Pointer and middle finger (Thumb and pointer on top of the edge and middle finger under) pinch around the edges to create a crimp.  Place on a floured surface until you have 1 dozen.
• Boil Pierogies one dozen at a time, adding each to the water gently so they don't stick to the bottom or rip.  
• Boil for 5 minutes (they will start to float).
• using a slotted spoon add Pierogies to cold water bath for a few minutes.
• Strain and place in the pan with butter, make sure they are well coated in butter before lining up in a dish.  
• You can saute some onions and butter and place on top of Pierogi and serve in a dish OR you can pan fry them if you like a crispier/browned Pierogi.  In my opinion, It tastes best fried in butter with caramelized onions.