Pierogi

Mike_Kisiel_129680

The start Polish Christmas Eve. Sixteen dozen!!!

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Comments

tshewman

I love pierogis!! The best I've had were in gdansk (or on the hwy to).

pd3ski_278514

Dozens and dozens.... and dozens of good bites there! Merry Polish Christmas!

wolfiegirl

So lovely! What did you fill them with?

My heritage is Polish. My Uncle Danny was the King of Perogies! Thanks for reminding me that making them is not lost! They are now on my list of 'must do'!!

Johan_Edstrom_5586

Recipe please sir!

Mike_Kisiel_129680

Filled with potato, hard farmers cheese and carmelized onions. Next batch will be sauerkraut and another with cabbage.

Mike_Kisiel_129680

the dough is 3 1/3 flour 1 cup warm water 1/3 cup neutral tasting oil teaspoon salt. Knead for about 6 minutes. Make a ball wrap in plastic wrap let rest for 1/2 hour. Divide in 1/2 roll out very thin. Cut dough with a 3 inch round cutter and fill. Filing is potato rices grated hard farmers cheese (Baltic) and carmelized onion salt and pepper to taste. Hope this helps. Been doing this for approximately 40 years. Some recipes for the dough call for egg. Eggs tend to make the dough tough. Recipe should yield 3-4 dozen

ChefSteps_User_1549349

Growing up in Ukraine, my grandmother always used to add sour cream to the dough to make it tender