Pierogi Recipie:
An Ode to my Grandmother.
I remember being little and 'helping' my grandmother make Pierogi. More often than not I was just making amess, but I always remember waiting until the first few were out of the water so I could eat them. For those whodon't know Pierogi are dough pockets that can be filled with a lot of different things. In my family we had“Kapusta” and “Potato and Cheese” Pierogi. They are boiled and then pan-fried, though I often didn't even waitfor that. As my grandmother got older she gradually stopped making them, and I started. I know there are a lot of different ways to make Pierogi, and its a food that spans several cultures so the fillings differ house-to-house. Asfor my grandmother she was born polish, lived for awhile working on a farm in austria before coming to thestates. She spoke seven languages to my knowledge including polish, german, ukranian, russian, and english.When it comes down to her recipies I am never really sure if they are polish, or something else altogether since itseems a lot of times she mix-and-matched languages. What I am sharing is what I was taught. Enjoy!
Pierogi Dough:
3 cups flour 2 egg yolks1 tbs oil1 cup water Combine all ingrediants in alarge mixing bowl, and beginto knead/mix it together.(I'm not sure how a electrixmixer will work for this, we'vealways just used our hands.Make sure they are clean!)Mixing it will take a littlewhile, it will seem sticky andits not a altogether pleasantfeeling. (I cried my eyes outwhen I was five because I couldn't get the dough off myhands! Turns out my gram was right flour works better thanwater to unstick yourself.) After awhile the dough shouldstart coming together. (If it still seems really-really stickyadd more flour, or if its really dry add a little more water)When you've gotten it all to stick together in a ball you can remove it from the bowl and begin to Knead it on a clean surface. It maystill seem to stick to your hands and thecounter but don't worry. After ten minites or so of kneading it the dough should be smoothand only a little tacky. Put it back in the bowland cover with a damp (not wet) towel untilyour ready to use the dough.
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