Here's my recipe that comes from Seattle's Polish Home Association Cookbook.
Food Processor Dough:
2 cups flour
1 egg
1/2 cup warm water
Salt
Add all the ingredients in a food processor and whirl until it forms a ball. Chill the dough for 30 minutes. Divide the chilled dough in two and roll out on a floured surface as thin as possible. Using a 3 inch cookie cutter or a glass, cut out rounds. Place filling in the center, then fold over and pinch the doubh all around, making sure it's sealed tightly.
To roll out the dough, you can also use a pasta machine. Roll ou the dough at indicator 4 for a thin dough.
To cook, fill a large pot with water and add a bit of salt (less for sweet pierogi). Bring to a boil. Drop in the pierogi and stir around gently. When they rise to the top, continue cooking for a few minutes. Garnish with butter and bread crumbs heated and browned in a small skillet.
Fillings:
Meat
2 lbs beef, roasted or boiled
2 slices white bread
1 large onion, chopped
4 tabelspoons butter or bacon drippings
salt & pepper
Grind the meat. Soak bread in water and squeeze out. Add to the meat. Brown onion in butter or bacon drippings and add with the fat to the meat. Season & blend well.
Cheese & Potato Pierogi Filling*
2 large potatoes, cooked in skins
1 cup low-fat ricotta cheese
2 green onions finely chopped
1 small onion, finely chopped and browned in oil
1-2 tsp lemon juice
salt & pepper
Peel cooked potatoes and put them through a ricer. Add cheese, onions, salt & pepper to taste. Makes about 25 pierogi.
* Note: my friend Ala puts crumbled feta in this as well...to taste.
Fruit Filling:
(no recipe, just method)
Fill pierogi with cherries or blueberries. To serve: mix sour cream, lemon juice & sugar to taste. Drizzle over boiled pierogi.
Food Processor Dough:
2 cups flour
1 egg
1/2 cup warm water
Salt
Add all the ingredients in a food processor and whirl until it forms a ball. Chill the dough for 30 minutes. Divide the chilled dough in two and roll out on a floured surface as thin as possible. Using a 3 inch cookie cutter or a glass, cut out rounds. Place filling in the center, then fold over and pinch the doubh all around, making sure it's sealed tightly.
To roll out the dough, you can also use a pasta machine. Roll ou the dough at indicator 4 for a thin dough.
To cook, fill a large pot with water and add a bit of salt (less for sweet pierogi). Bring to a boil. Drop in the pierogi and stir around gently. When they rise to the top, continue cooking for a few minutes. Garnish with butter and bread crumbs heated and browned in a small skillet.
Fillings:
Meat
2 lbs beef, roasted or boiled
2 slices white bread
1 large onion, chopped
4 tabelspoons butter or bacon drippings
salt & pepper
Grind the meat. Soak bread in water and squeeze out. Add to the meat. Brown onion in butter or bacon drippings and add with the fat to the meat. Season & blend well.
Cheese & Potato Pierogi Filling*
2 large potatoes, cooked in skins
1 cup low-fat ricotta cheese
2 green onions finely chopped
1 small onion, finely chopped and browned in oil
1-2 tsp lemon juice
salt & pepper
Peel cooked potatoes and put them through a ricer. Add cheese, onions, salt & pepper to taste. Makes about 25 pierogi.
* Note: my friend Ala puts crumbled feta in this as well...to taste.
Fruit Filling:
(no recipe, just method)
Fill pierogi with cherries or blueberries. To serve: mix sour cream, lemon juice & sugar to taste. Drizzle over boiled pierogi.