Pierogi
Adapted from a recipe by Maryjane Robbins for King Arthur Baking Submitted by Ann Marie Bahantka , Executive Director of Production and Technology Services Makes about 3 ½ dozen small pierogi
I used to walk to the Russian Orthodox church with my grandmother where we all sat in their basement “ pinching ” pierogi . It was a fundraiser for the church and still is to this day . I remember Polish and Ukrainian women loudly speaking Polish / Ukrainian . It was fascinating and I loved every minute . If you make the pierogi right , they take two days . We ’ d all meet in the kitchen and do whatever was necessary – peel the potatoes , make the dough , stuff and boil them . Cooking them brought our family together .
INGREDIENTS
• 2 cups King Arthur unbleached all-purpose flour
• ½ tsp table salt
• 1 large egg
• ½ cup sour cream
• 4 tbsp butter , room temperature
Filling
• 1 cup mashed potatoes , warm
• 1 cup sharp cheddar cheese , shredded
To Finish
• 4 tbsp butter , cold
• 2 large shallots , diced ; or 1 medium onion , sliced
DIRECTIONS 1 . To make the dough : Mix together the flour and salt . Add the egg to the flour and combine . The dough will be quite clumpy at this stage . 2 . Work in the sour cream and soft butter until the dough comes together in a slightly rough , slightly sticky ball . 3 . Using just your fingertips , knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist . 4 . Wrap the dough well in plastic wrap and refrigerate for 30-60 minutes , or up to 48 hours .
5 . To make the filling : Combine the warm mashed potato and cheese . Stir and mash until the cheese is melted and the filling is cool to the touch . Taste and adjust the seasonings with salt and pepper .
6 . To fill the pierogi : Roll half the dough 1 / 8 ” thick . Use a 2 ” round cutter to cut circles of dough . Repeat with the other half of the dough . Save the scraps ; these can be snipped into small pieces and added to simmering soups .
7 . Place 1 ½ teaspoons of filling on each round of dough . Gently fold the dough over , forming a pocket around the filling . Pinch the edges of the pierogi to seal , then seal again with the tines of a fork .
8 . At this point the pierogi can be frozen for up to 4 weeks , or refrigerated overnight , or cooked in a large stockpot of boiling salted water . Only cook about 10 pierogi at a time , so that they have room to float without sticking . When the pierogi float , they ’ re done . The time will vary depending on if they ’ re fresh or frozen .
9 . Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown . Add the drained pierogi and cook until browned and crisped . Serve hot with additional sour cream , applesauce or other condiments .
THE OVERABOVE FAMILY COOKBOOK 17