Real food does take time. It's not an easy task. Well, unless you're just tossing up a simple salad. But when you want to enjoy ethnic foods, you need to set time apart for it.
A few days ago, it occurred to me that I had probably never had a Pierogi in my life. The idea of tangy dough was making my mouth salivate.
After a few quick online searches, I found the perfect recipe. The dough was simple and easy. Only four ingredients and almost no kneading.
It produced the most beautiful, soft dough I've ever worked with. The smell of it made want to eat it raw.
I prepared a simple mashed potato and cheese stuffing. That night I had about ten Pierogies. I'm not so proud of that accomplishment. But it was worth it!
It took me about two hours to prepare the entire recipe. It was worth every second of it.
After preparing food completely from scratch I get a feeling of accomplishment.
This recipe yields about 30+ Pierogies depending on the size. The ones I made are about 3 inches long. You can freeze the unused dough. I shaped and cut the dough (before freezing) so it's ready to use.
I also made a savory version by mixing cheddar cheese into some mashed potatoes.
for the dough:
2 cups of all purpose Flour
1/2 tsp Salt
1/2 cup Sour Cream
1/4 cup melted Butter
for the filling:
1/2 cup Ricotta
2 tbsp Honey
1/2 tsp Vanilla extract
pinch of salt
-To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the melted butter and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.
-Mix the ingredients for the filling.
-Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round.
-Fold the dough over, forming a semi-circle. Press the edges together using your fingers.
-Boil the perogies a few at a time in a large pot of water. They are done when they float to the top. Rinse in cool water and let dry.
-Sautee the pierogies in a little butter until golden brown. Serve warm.