Pierogi
Posted
Fri, 05/09/03
Last night Wilbert and I tried Mrs. T's frozen Pierogi (potato and cheese flavor). I have to say I was quite impressed.
After boiling the Pierogi, I sautéed sliced onions in butter with fresh broccoli and baby carrots. Then I added the cooked Pierogi to the sauté and let it cook for about five more minutes. The dish was delicious, considering the Pierogi came frozen in a box. Adding other elements, such as onions and vegetables as I did, made a big difference as well. The Pierogi reminded me of jumbo ravioli (the pasta skin is similar). They were wonderful bites. Wilbert was looking for more, but alas I cooked just the one box.
Homemade Pierogi are of course much more difficult, as attested by the following recipes which first appeared in my book Polish Kuchina. Pierogi is savory pastry dough that can be filled with different foods. Below is the recipe for the pastry itself, followed by recipes for the Pierogi fillings.
Pierogi Dough
1 egg
In a large bowl, mix the egg with the flour. Then add a pinch of salt, and just enough water to knead smooth but loose dough. Roll the dough out as thinly as you can with a floured pastry roller. Cut into 2-1/2 to 3" squares. Place a teaspoon of filling (see following recipes) into each square, and fold the edges to form a triangle. Then pinch the edges together. Cook the squares in a pot of salted, boiling water, cooking on high heat for about five minutes. Remove with a slotted spoon, and transfer to a serving platter. Add the breadcrumbs to the butter, and fry for a few minutes over medium heat. Pour mixture over the filled Pierogi.
Cheese filling:
Pierogi with Cheese (Pierozki z serem)
In a large bowl, combine the cheese with the egg yolk, and add salt to taste. (Prepare dough and roll the cheese/egg mixture into the pastry). Boil cheese-stuffed Pierogi for about five minutes, and pour the melted butter over the top.
Meat filling:
Pierogi with Meat (Pierozki z miesem)
In a large bowl, mix the meat in with the soaked bread. Sauté the chopped onions in butter, and mix in with meat and bread. Season with salt and black pepper. (Prepare Pierogi dough and stuff with the meat-bread-onion mixture). Boil the filled Pierogi for about five minutes. Fry bacon slices; pour drippings over the Pierogi.
More Polish Recipes at Food Fare >
Tags: Appetizers;
Poland
Send Comment >
