Pierogi Adventures

So, I have two people in my life who LOVE pierogi and have told me that I have no idea what I am missing.  I've decided that I should have everything on hand to make some, so I am going to try and have pierogi for dinner tonight.  I am going to include the recipe I am using, and take some pictures so that you can see the whole process from someone who has never made pierogi before. Hopefully Raven and Mars will enjoy it tonight for supper!

For anyone who doesn't know (because I sure didn't) Pierogi are Polish ravioli, essentially.  So, basically a ravioli filled with potatoes, cheese, meat, etc.

First Step: Pierogi dough

2 c. all purpose flour
2 large beaten room-temp eggs
1/2 tsp salt
1/3 c. lukewarm water

Using a medium bowl, combine eggs, salt and water. Add the flour. Knead until dough is firm and well mixed.  The dough should not be crumbly or sticky.  Cover dough with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour.  Work with half the dough at a time.


Fill.
For my pierogi, I used potatoes, cabbage and cheese.

2 c. diced cabbage
about 6 medium potatoes, peeled
3 oz. extra sharp cheddar cheese, shredded
2 TBS minced garlic
1 tsp salt
sprinkle black pepper
1/2 tsp Shae's pepper mix
1/2 tsp chili powder

Boil the potatoes until they are tender. Drain and mash in a large bowl.  Fry the cabbage until tender in a skillet, allow the juice to evaporate off as it cooks, and add the cabbage, cheese and spices to the potatoes and mix well. Give the mixture a taste and see if it tastes good!

Roll out the dough to 1/8th inch thickness on a lightly floured surface.

Use a 3 inch round cutter, and cut the dough (you can also just cut big rectangles if you don't have a biscuit cutter).  Gather the scraps and re-roll, and cut them.   Use a small scoop, and put a dollop of the potato mixture on the pieces of cut dough.

With clean, dry hands, fold dough over filling to make a half-moon shape. Press edges together, sealing and crimping or use a fork.  If dough is dry, moisten with egg wash (1 egg beaten with 1 tsp water) before pressing edges together.

Drop the filled pierogi into a large pot of salted, boiling water. Once they float to the top, cook for 4-8 minutes, depending on how done you like your pasta and how thick the noodle part is. Scoop the cooked pasta out and place on a cookie sheet or cooking rack, not letting them touch because they tend to stick to each other. And be careful, they are slippery little suckers!

Pierogi can be served with sour cream or butter or a gravy.  I tossed mine in the skillet of the pork I had cooked and added a little chicken stock and tossed them to coat as they heated.  Pierogi are now called "Rogi" at my house!