Perogies
Source of Recipe
Copykat
List of Ingredients
Homemade Pierogies
I always make my fillings a day or 2 in advance so that they can firm up in the fridge prior to filling pierogi..
Kraut Filling for Pierogi
1 bag (3lb) sauerkraut, drained but not rinsed
imported dried mushrooms* see note below
2 cups warm water
2 large sweet onions, peeled, halved then sliced thin
1/2 stick butter
Soak mushrooms in the warm water for about an hour; remove and chop the mushrooms, but keep the soaking liquid for the recipe..
Saute onion in butter in a pot until translucent; add kraut, mushrooms, and the liquid from soaking the shrooms; simmer until all the liquid has evaporated, stirring often. Cool overnite - this is important, because this will firm up the mixture and it won't be too moist come pierogi filling time..
* Note on the dried mushrooms: you can find dried porcini and other mushrooms at the grocery, I'm not sure what size they come in, I think the container I usually get is either 1 or 3 ozs.. the amount of mushrooms is only about a handful, but this is plenty.
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Potato/Onion filling for pierogi
4 cups mashed potatoes
2 medium onions, peeled, and chopped fine
1/2 stick butter
salt to taste
Slowly saute onions in butter until carmelized; this can take up to an hour, don't fret, it's worth it. Add the mixture, yes, including the butter! to the mashed potatoes and mix in well; you can add a couple cups of shredded cheddar or cream cheese if you want, but sometimes I don't because some of my friends are anti-cheese.. add salt to taste, this is important - you want the filling to be flavorful, as the dough itself is kind of bland, so here's your chance.. don't blow it, this is a big job and takes alot of time.. Cool the mixture overnight to firm up.
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This is my alltime favorite pierogi dough recipe, it is very tender and has never given me a problem:
Pierogi Dough
1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
Combine all ingredients and knead well; cover and let rest 20 minutes. Roll the dough out thin, but not too thin; this is subjective I know, but once you make a few thousand, you just *know* how thick it has to be so that they don't rip or fall apart during boiling.. lol.. use a cutter or glass to cut out 3" rounds. Lightly dampen dough rounds with water using your fingers, then spoon about 2TBS filling into center, fold dumpling in half, pressing to seal; repeat until done. (You may need to make another batch or so of dough, I can't recall how many this recipe makes, my bad.. )
Tips: What I do, is cover my dining room table with a clean, linen sheet I use exclusively for dumpling making (I make all kinds! Chinese, Russian, you name it) and do my work there.. you don't need to cover it with flour, because they won't stick to it, provided it's not too warm in your house, otherwise they will get gooey.. I always turn down the A/C a bit lower on dumpling day. When all are done, boil about a dozen at a time just until they float - about 3 minutes; remove with a slotted spoon and let drain on your linen on the table; repeat until all are cooked. Freeze or prepare as you like; I won't go into how I do mine seeing as how I got a bit long-winded, lol..Recipe
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