Sunday, November 7, 2010

Day 21 - Recipe

I'm not trying to be a downer. Honest. I'm just following the MEME! But yes, it does seem that the blog's taken a bit of a somber turn of late. Here's how I'll make it up to you:

Day 21 - A Recipe

I can't really recall the original source for this recipe. I think it was actually the Frugal Gourmet - that guy on public TV that could be the doppelganger for my high school humanities teacher. I have added some elements from my mom/grandma's practices, but not a lot, because they are waaaaay too heavy on the butter and sour cream for me. And I've added some healthier and vegan options as well since we're toying with this lifestyle (and kind of digging it.) So, without further ado....


[note: if I'm going through the trouble of mixing, mashing, flouring up my counter tops, I want to make it worth our while. I usually double, triple or quadruple this recipe and freeze a batch to boil up later]


3 cups flour (I usually mix 1 c. whole wheat with 2 flour. I wouldn't recommend using all wheat flour - it's not as maleable when you need it to be)
1.5 tsp salt
1 egg (your favorite egg substitute works fine here. Or just increase the amount of vegetable oil you use by about a tablespoon)
3/4 cup water
4 tsp vegetable oil

1 tablespoon butter (or earth balance spread)
1/3 cup onion finely chopped
1 cup potatoes - cold, mashed
3/4 cup shredded cheddar cheese (or sauerkraut)
1/2 tsp salt
1/4 tsp pepper

For the dough:
Combine the flour with the salt. Beat together the egg (or egg sub), water and oil and stir into the flour mixture to make a soft, but not sticky dough, that holds together in a ball. If necessary, add 1 tbs more of water at a time, being careful not to make the dough sticky.

Turn the dough onto a lightly floured surface. Knead about ten times or until smooth. Half the dough. Cover the halves with plastic wrap or a damp cloth and let rest for 20 minutes.

For the filling:
Meanwhile, in a skillet, heat the butter over medium heat. Cook the onions for 3-5 minutes or until tender. Transfer to a bowl and add the potatoes, cheese (or sauerkraut), salt and pepper.

Working with one portion of the dough at a time and keeping the remaining dough covered, roll out on to a lightly floured surface to 1/16" thickness. Using a 3" cutter (or the floured top of a drinking glass) cut the dough in rounds.

Place 1 tsp of filling (heck, shove all you can, I say) on each round. Lightly moisten the edge of 1/ the dough with water, pinch edges together to seal and crimp. Place on a cloth and cover with a damp cloth to prevent them from drying out. Repeat with the remaining portions of the dough.

[now, you can choose to place the pierogi on a floured cookie sheet and freeze them - you can toss them into a freezer bag or container once they are frozen and you're sure they won't stick together. Or you can enjoy them right now. I usually do a combo of both]

In a large pot of boiling salted water, cook the pierogi in batches for about 2 minutes or until they float to the top, stirring gently to prevent sticking. Remove to a collander to drain.

In a large heavy skillet (cast iron rocks here), or just reuse the one you used to fry the onions in the first place, melt some oil and butter over medium heat, cook a few slices of onions for about 5 minutes until golden. Add a few pierogi at a time and toss to coat and warm through. (I like to brown the outside of the pierogi just a little here. personal preference.)

This recipe makes about 30.



Danielle said...

It somehow never occurred to me that actual people could make these- I only get them from Ukranian restaurants or out of a box. You're my hero.

loribeth said...

Mmmmmm..... perogies.... (said/written in best Homer Simpson voice). I am 1/2 Ukrainian on my dad's side & love the stuff. My aunts make great ones. My mom, sister & I got a recipe from a neighbour & made our own when I was a teenager. They weren't bad, but they are quite time-consuming to make.