Homemade Polish Pierogi
Total TimePrep: 30 min. + standing Cook: 10 min./batch
These were amazing! It is a little bit of a time-consuming process, but I had all three of my kids come help me fill and fold and turned it into a family activity :)
this actually looks POLISH... :) but let me make a suggestion - try to use hot water with a bit of melted butter (just pour it into the flour and mix with a knife, add the eggs and knead)
This dough is great. I used a potato filling so I used the potato water in the dough.
I made just as the recipe directed. This dish is a keeper, I used the ricotta.
This dough is great, though I did use about half a cup of water. I let the dough rest on my counter (wrapped) for an hour & it rolled beautifully. I know farmers cheese is traditional, but all I had on hand was extra sharp white cheddar, which I mixed into mashed potatoes with a bit of grated onion. This was my first attempt at making home made pierogies, though I was practically raised on the frozen ones. I plan to make these often & experiment with different fillings! Also, I fried some & left some plain. Both ways are great!
a pasta machine makes this faster. My auntie who taught me filled these with mashed potatoes cheddar cheese onions & lots of pepper (I use sriracha sauce) She also. filled these with mushrooms or for dessert a fruit Sometimes to cheat I use canned pie filling. To serve as a dessert top with sweetened sour cream. Many recipes say just to boil (yech). You really do need to fry them up as this recipe says. I just use an empty can to cut the pierogie I have seen pierogie makers on the market, though I don't own one