OK, here it is. Enjoy, these are a lot of fun to make.
Dough Ingredients
4-1/2 pounds un-sifted Flour
1 Large Egg (Yolk Only)
1/8 Teaspoon of Salt
1 Quart of Warm Water (4 Cups)
Directions
1. Place Flour into a Large Bowl.
2. Add Egg and Salt.
3. Add Water Slowly until all ingredients and combined thoroughly.
4. Place Dough Mixture on a Lightly Floured Surface and Kneed until Firm but not overly sticky.
Note: Dough mixture can be made in advance (one day). Place Dough into Small Air Tight Bowls with lids or cover with Plastic Wrap and Refrigerate until ready to use.
This recipe mixture will make enough dough to for approximately 80 Pierogi.
Assembling Pierogi
1. Pull off a small piece of the Dough and Roll into a Circle approximately 3 to 4 inches in diameter.
Note: Rolled Dough should be at least 1/8 of an inch in thickness. The Dough may be rolled out in a sheet form and a 3 inch round cookie cutter used to cut out round shape, then either rolled out a little larger or stretched out over filling for a more uniform Pierogi?s.
2. Place approximately 1 Tablespoon of the desired filling mixture into the center of the rolled out circle.
3. Fold the Dough in half over the Filling.
4. Pinch the ends closed and fold over any excess dough and pinch closed again.
Note: A fork may be used to better pinch the dough together.
5. Repeat the process until all the dough and/or desired filling is used up.
Cooking Pierogi (Initial cooking)
1. Fill a Large Pot with water and Bring to a Boil.
2. Carefully Drop Assembled Pierogi into the Boiling Water (Uncooked Perogia will sink to the Bottom of Pot)
3. Cook until the Pierogi begin to float (approximately 2 to 3 minutes), to prevent them from sticking to the bottom give the water a stir once you place approximately 6 or 7 into the water.
4. Remove from boiling water after they have floated to the top and cooked for the 2 to 3 minutes.
5. Place into a colander and allow to drain off excess moisture and to cool completely.
6. Brush cooled Pierogi with a small amount of Butter and place them on a baking sheet lined with either Parchment Paper or Waxed Paper in a Single Layer and place into Freezer to flash freeze them.
Note: Doing this will keep them from sticking together.
7. After cooling and flash freeze process place them into a reseal-able Zip Lock Baggie
Note: Label with Filling Type and Date for future reference.
8. For additional protection from the Pierogi?s sticking together, place parchment paper between each layer of Pierogi?s placed into the freezer bags.
Fillings:
Potato and Cheese Filling Ingredients
8 to 10 Medium Sized Potato?s (approximately)
1/2 cup of Shredded Cheddar Cheese
1/8 Teaspoon of Salt (to taste)
1/8 Teaspoon of Ground Black Pepper (to taste)
2 Tablespoons of Half and Half Cream (Coffee Cream may be substituted)
1/4 Cup to 1/2 Cup of finely chopped Onion
2 Tablespoons of Butter
Directions
1. Brown Chopped Onions in one tablespoon of butter and set aside.
2. Peel and cut the potatoes into cubes.
3. Cook the Potato's in a large pot filled with water until fork tender.
4. Drain the water from the Potato?s and mash.
5. Add the remaining Butter, Onions, Cheddar Cheese, Half and Half, Salt and Pepper (to taste).
6. Mix all ingredients thoroughly and ensure that the cheese is completely melted.
7. Allow the mixture to cool completely before using.
Note: Mashed potato mixture should be firm to allow for spooning into the Pierogi Dough without running. This mixture can also be made in advance (one day) and stored in an air tight container in the refrigerator.
Sauerkraut with Meat Filling Ingredients
1 Jar Sauerkraut (approximately 2 lbs.)
1/2 Cup Onion (Finely Chopped)
1 Medium Sized Carrot (Finely Chopped)
3 to 4 Bay Leaves
3 Tablespoons Butter
1/8 Teaspoon of Salt (to taste)
1/8 Teaspoon Ground Black Pepper (to taste)
1/2 Pound of Lean Hamburger (Ground Round or Ground Chuck)
Directions
1. In a medium to large Skillet crumple Hamburger into small pieces and brown completely.
2. Drain all excess fat from the Hamburger after browning.
3. Prepare Sauerkraut the same as listed above in sauerkraut filling. (Steps 1 and 2)
4. Add the Chopped Onion and Butter to the Hamburger and saut? until the Onion is browned.
5. Add the Sauerkraut, remaining Butter, Bay Leaves, Carrots and Salt and Pepper (to taste).
6. Reduce Heat to a simmer and cook sauerkraut uncovered turning often, as not to burn the sauerkraut.
7. Cook the sauerkraut thoroughly on low heat for approximately 20 minutes.
8. Remove Bay Leaves after Sauerkraut in cooked.
Note: Allow sauerkraut mixture to cool completely before using. (May be made a day or two in advance), to store place in a covered bowl and refrigerate.
Here are some pic's from last year's Easter Periogi's.
