Recipe for authentic peogies?!
Recipe for authentic peogies?
Answers:
Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more pierogies than pretty much anywhere in the nation, with pierogi fillings ranging from standard potato and cheese to sweet prune.
INGREDIENTS:
2 cups flour, plus extra for rolling dough
1/2 teaspoon salt
1 egg
1 Tablespoon oil
1/2 cup hot water
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
PREPARATION:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat together the egg and oil, then add all at once to the flour mixture. Add 1/2 cup of very hot water and work until the dough loses most of its stickiness (about 5-7 minutes).
You can use a food processor of dough hook for this, but be careful not to overbeat. Let the dough rest for 30 minutes or refrigerate 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" or 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 perogies 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.
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.