Monday, July 19, 2010

My Amazing Pierogie Recipe

What is a pierogie you may ask? It's like a ravioli with different stuff in it. Now that that's out of the way, here's the recipe I used and it came out so good!

Outside

2½ cups of flour (could be as much as 3 cups)
1 tsp salt
1 egg
2 tbs. sour cream (preferably regular)
~½ cup lukewarm water

Mix all ingredients together, and knead just a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered with an inverted bowl for half an hour before using. Take either all, or a portion of the dough, and roll it out until it is 1/16" thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. You can also flip the dough several times as well. The thickness is very important.

Inside

10ish small red potatoes
About a cup of shredded cheddar
1/2 a package cooked, crumbled bacon
1 tbs sour cream
Bit of butter if the taters are insanely thick

What you're going to do is boil up the taters and mash them. Don't whip them, just mash. Leave lumps. Trust me. Mix in the rest of the stuff and voila, there's your filling.

Roll out your dough and cut out a bunch of circles. I used one of those big disney glasses and that worked fine. Plop about a spoonful of filling in the middle, moisten one half of the edge with water and pinch the sides together. Make sure they are together!! Overlap if you have to. While you're filling your pierogies start up a large pot of boiling water. Once all peirogies are filled, carefully plop them in. They only need a couple of minutes. Then you take 'em out and let 'em drain. You can freeze them after and nuke them later. So good.

2 comments:

I love hearing from you!