Pierogi

Pierogi

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Pierogi is a traditional Polish dish that consists of delicious dumplings filled with various savory or sweet ingredients. This versatile recipe has been passed down through generations and is loved for its comforting flavors and simple preparation. Whether filled with cheese, potatoes, meat, or fruit, pierogi are a delightful treat that can be enjoyed as a main course or dessert. This recipe, labeled as 6034, promises to deliver authentic and mouthwatering pierogi that will satisfy any craving.

Keywords: Polish cuisine, dumplings, comfort food, traditional recipe, versatile.

Pierogi details

Pierogi, recipe Rating: 4.4
Number of votes:86

In the Songer Family, the most difficult part of this recipe is getting the pierogi to the table. The smell of the pierogi browning in the butter seems to attract all manner of kids, son-in-laws, and grandchildren to the kitchen for a taste test. There have been some times when these Polish tidbits never did make it to the table, they got eaten right there around the stove, or in front of the ball game on TV. My mother is 83 years old this year. She made this recipe as she had learned from her Mother, who was from Poland. Mom finally wrote this recipe down for a cookbook that was done for the Bedford County Memorial Hospital in 1963. In that book it is in her original handwriting.… Sara Songer

Ingredients

2 cups flour

1/2 teaspoon salt

1 egg

1/3 cup warm water

1/2 pound butter

small onion, chopped

Beat egg into the water and add to flour and salt to make a soft dough. Let stand for ten minutes, covered to keep from drying. Roll dough thin on a well-floured board. Cut into three-inch squares. Put a teaspoon of any desired filling in the center of the square and fold onto a triangle pressing edges firmly together. Repeat with all squares. Work quickly so dough does not dry.

Drop the pierogi into boiling salt water. Cook until the pierogi have all come to the top, about 3 minutes. Drain well in colander and rinse once in lukewarm water to prevent sticking.

Melt butter in frying pan and add pierogi and chopped onion. Just toss in butter until brown and crisp.

Here are some fillings:
Sauerkraut: Fry onion in chicken fat or butter. Add sauerkraut and cook until tender. >Potatoes: Fry onion in chicken fat or butter. Add mashed potatoes and mix thoroughly. >Cheese: Mix 1/2 pound cottage cheese and 1 egg. Add salt and pepper to taste. >Meat: Mix: 1 pound ground beef, 1 medium onion chopped, salt, pepper and a little milk to moisten. >Lekvar: Cook prunes until soft. Mash.