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Saturday, June 22, 2013

Authentic Polish Pierogi Recipe

I love my Cooking Club! What's better than sitting around a table with women who love food, wine and good conversation!  The theme for the night was I proceeded to ask my Polish friend how to make authentic Pierogi's, like her Nana would make! She sent me her Potato-Cheese Pierogi Recipe that was absolutely scrumptious. The ladies loved it, even though I forgot the dollop of sour cream. I was warned that it was a lot of work but I was up for the challenge...although secretly shooting myself while making them for the first time. Although a labor of love, I would make them again...See the process below: 

Makes 30 (6 servings of pierogi)


- 2 to 2 1/2 cups all-purpose flour
- 1 large egg yok
- 1 teasp.salt
- About 1 cup lukewarm water

Potato-Cheese Filling:
- 2 lb potatoes
- 1 minced onion saute in 1 tablespoon butter
- 8oz cream cheese - secret ingredient
- salt and pepper to taste


In a medium bowl, combine egg, salt, water and flour. Knead until dough is firm and well mix cover with on overturned bowl or loosely with plastic wrap and rest 15 min.

Peel potatoes and cook them in water with 1/2 teaspoon of salt (mash potato after full cook and mix with saute onion and cheese (salt and pepper to taste)

Add the butter and stir until the onions are translucent. 

I snuck a taste and mmmm the mixture of cream cheese, onions and potato were delish!

On a flour work surface (I used my corian countertop and spread flour), roll the dough out thinly  and cut with a 2-inch round or glass. Spoon a portion of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, reroll and fill. Repeat with remaining half of dough.

Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel. 

The final step....ahhh:

You can choose to boil or pan-fry your perogi’s. I pan-fryed in butter and a teaspoon of olive oil until it was browned on both sides. It may be easier to boil them as originally suggested. If you boil, bring a large low saucepan of salted water to boil. Drop in the pierogi six at a time. Wait for the pierogi to rise to the surface, and continue to simmer a few minutes more. Remove one with slotted spoon and taste for doneness. When satisfied, remove pierogi from water to a serving platter.

Serve warm with minced caramelized onion and sour cream on top. Yumm!!

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