Being a flexible cook far away from my Polish Chicago origins, I have found a way to make pierogi even better than my aunts made. They would gather before Christmas and start a pierogi making session. One of my aunts gave me a recipe for dough, but I had problems with making it not stick to the rolling pin. Then I discovered this Michael Symon recipe from Cleveland (close enough!) and made a few changes. The result: Greatness!
- 1 Egg
- 3/4 cup Sour Cream
- 8 tablespoon Unsalted Butter (softened)
- 1 teaspoon Kosher Salt
- 2 cups All-Purpose Flour (plus more for rolling dough)
- For Filling and Serving
- 2 cups Mashed Potatoes
- 1Medium Yellow Onion chopped
- Sour Cream (to serve)
- 1/2 cup Farmer's Cheese (see note)
- 3 tablespoon Butter
- Make the Pierogi Dough: To make the dough, work the egg, sour cream, butter (8 tablespoons), and salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.
- Split the dough in half, reserve the remaining dough.
- Roll out the dough on a lightly floured work surface to a 1/8-inch thickness and cut it into 3-inch rounds. Add all of the cheese (note: Delaware doesn’t seem to have farmer’s cheese anything like the dry cottage cheese we used to use, so I have been leaving this out but am going to try ricotta this year) to the mashed potatoes to make the filling. Spoon about 1 tablespoon of filling onto each round, being careful not to overstuff. Fold the dough over into half-moons and press the edges with a fork to seal them.
- To caramelize the onions, heat 3 tablespoons butter over medium heat. Once hot, add the onions, arrange into an even layer, and season with salt. Cook the onions, stirring occasionally to ensure even cooking, until caramelized, about 15 minutes. (note: we never used onions, but suit yourself)
Bring a large salted pot of water to a boil. Add the pierogi and cook until they float, then cook for 4 minutes once they have begun to float. Drain well in a colander, reserving a cup of the cooking water. Add the cooked pierogi to the pan with the caramelized onions, add a splash of the cooking water. To serve, top with sour cream.
Another filling that I love is kraut. To make this filling, just rinse contents o a can of sauerkraut and add to a frying pan with 4 tablespoons of butter in which a small onion has been sautéed. Continue sautéing for about 5 minutes and add several twists of ground pepper. Should not be wet or it will ruin the dough when you fill pierogi with it. Again, remove from the boiling water a minute after they begin to float and add to a sauté pan filled with melted butter and cook until a pale brown. Serve with sour cream.
Recipe from Carolyn Roland, Your Older and Historic Homes Resource for Delaware and Southern Chester County, Pennsylvania.