Pierogis

Keeping with my family's Christmas tradition, my sister, Karen and I made pierogis this week that will be served for Christmas dinner.  I'm not sure how I learned to make them; I believe that I found a recipe and followed it.  My grandmother used to make pierogis for Christmas, but she never taught me.  My Irish mother is not an adverturous cook to say the least, so she would never even attempt to make pierogis.  My entire family loves eating pierogis, so someone has to make them.

This year we made two kinds: potato and beef.  We also made gluten free versions of them because my cousin is gluten free.  It was the first time that I've tried making them, and they turned out just fine.  You just have to be a little more careful with the dough.  If you are on a gluten free diet, give it a try.  We also made the pierogis in different shapes to we could tell them apart.

Gluten free triangle:

Beef rectangles:

Semi circle potato pierogis:

To make the cooking easier, we made the fillings one day and assembled and boiled the pierogis another day.  Then we froze the boiled pierogis in plastic zip bags.  On Christmas day, we will sautee the pierogis for dinner.

For the potato filling, we basically made mashed potatoes.  You may add whatever seasonings you like to them.  I prefer garlic and black pepper.

Here is the beef recipe.  You may use any kind of meat or meat mixture you prefer.  In  Poland, the most popular filling is pork.

MEAT FILLING FOR PIEROGIS 

Ingredients:

1 pound ground meat

2 tablespoons butter or margarine

1 medium onion, chopped

2 eggs, beaten

½ teaspoon black pepper

½ teaspoon garlic powder 

Preparation:

If desired, you may use a grinder or food processor to process meat.  Do not puree or process too fine. 

 Melt butter in large skillet.  Add onion; sauté over medium heat until tender. 

Stir in meat and eggs. 

Sautee mixture over medium heat about 5 minutes.  Add pepper and garlic powder. 

Let cool.  Makes enough to fill about 40 to 45 pierogis.

Here is the pierogi recipe:

PIEROGIES 

Ingredients:

Pierogi filling

4 cups all purpose flour

2 eggs

5 tablespoons low fat sour cream

6 tablespoons vegetable oil

About ¾ cup water 

Preparation:

Prepare choice of filling.  Lightly flour 2 baking sheets.  Sift flour into a large bowl or onto a flat working surface; make a well in the center.  Break eggs into well.  Add sour cream and 3 tablespoons oil.  Blend ingredients with your fingertips.  Gradually add water, working and kneading mixture into a smooth and pliable dough.  Divide the dough into quarters.  Cover 3 portions with a damp cloth.  On a lightly floured board, roll one portion of dough into a 1/16 inch thick rectangle.  Cut into 3-1/2 to 4 inch circles.  In the center of each circle, place 1 heaping tablespoon filling.  Fold dough in half over filling.  Crimp resulting edge with your fingertips, forming a tight seal.  Repeat process until remaining dough is used, placing pierogis on lightly floured baking sheet.  Bring a large saucepan of water to a boil.  Drop 5 pierogis into boiling water.  Stir gently to prevent them from sticking together.  When water returns to boil, add 5 more pierogis.  Cook savory pierogis 4 to 5 minutes or until they float.  Cook fruit pierogis 10 to 15 minutes. 

Gently remove pierogis from pot; drain in colander.  Pat dry with paper towels.  For savory pierogis, heat oil in a large skillet and sauté pierogis over medium heat until browned on both sides, about 5 to 6 minutes.  Place in large ovenproof serving dish and keep in hot oven until ready to serve.  To freeze boiled pierogis, lightly spray with cooking oil and place in plastic zipped bags.  Makes about 70 pierogis.