“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Tuesday, March 8, 2011

My Pierogy-tive

Terrible title I know. Sorry.

So, what were those little ravioli-looking thingies all stacked up?

Those were pierogies.


Pierogies? Never had a pierogy before? Where have you been? Missing out, that's where.

What's a pierogy? And is that the correct spelling?

Pierogi (also spelled pierógi, pyrogy or perogi) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.
The Polish word pierogi is plural;the singular form pieróg is rarely used, as a typical serving consists of several pierogi. They are similar to the Italian ravioli and tortelloni, the Chinese wonton, and the Ashkenazi kreplach.

How do you make pierogies?

Try this recipe, with two different fillings.


Servings: 16

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon for potato filling
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
1/4 pound bacon for sauerkraut filling
1 (32 ounce) jar sauerkraut - drained,
rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

1. To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.

2. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash.
 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.

3. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.

4. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

OK, what's the new food?

Name This Food!

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