Perogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Dough:3 1/2 cups all purpose flour3 large eggs2 tablespoons sour cream, buttermilk, or plain yogurt1 cup water (more if required)butter or oilsalt and pepperFilling:3 medium or 2 very large waxy potatoes (baking)3 T unsalted butter1-2 T light olive oil (or schmaltz)1 large onion, minced2-3 cloves garlic, minced2 cups cabbage, finely shredded1 small leek, finely minced (optional)2 T Parmesan or white cheddar cheese, grated
Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, if you have one, for a few minutes until they begin to take on a translucent color.
Add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.
An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!
Makes 8-12 Dozen perogies
Serving size 6 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MAGIRARDIN.
Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.
Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.
When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they'll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.
Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.
In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, if you have one, for a few minutes until they begin to take on a translucent color.
Add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2" in diameter. Roll each out with a rolling pin into a 3-3 1/2" round approximately 1/8 inch in thickness. Cover the ones you've made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don't allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.
Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.
Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.
An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!
Makes 8-12 Dozen perogies
Serving size 6 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MAGIRARDIN.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 4.6 g
- Cholesterol: 35.8 mg
- Sodium: 40.4 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.2 g
- Protein: 4.6 g
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