Pierogis

Every year, my family eats pierogis at our Christmas Eve dinner. It is part of our Czech / Polish heritage. Pierogis are filled noodle dumplings [pronounced peer-Oh-gee, unless you are in my family and some unknown reason we pronounce them pee-DOE-gee]. They can be filled with a ground meat mixture, sauerkraut, mushrooms, mashed potatoes, cottage cheese or fruit filling. They are boiled and then fried in butter. They are amazing!

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Yesterday, I went to my grandmother's house where a group of the family gets together and we make a hundred or so for our Christmas Eve dinner. It is an annual event that I look forward to every year.

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First we get together the ingredients and mix up as many batch as we plan to make. We mix the batches in the stand mixer and cover until we are ready to use them.

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After all the dough has been mixed, covered and set aside, we pull out portions of the dough and roll it to the right thickness. Then the dough is cut into pieces and stuffed.

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We usually stuff with sautéed onions, mashed potatoes and cheese. This year we used both aged Cheddar and Gruyère. We also stuffed with sauerkraut, something we do not normally do. Grandma had just finished putting up a crock of sauerkraut; so it was fresh and delicious.

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The filling is added to each piece of dough. The dough is moistened with water around the edges, folded over itself and the edges are crimped closed.

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In batches, the pierogis are added to boiling water for 8 minutes. At this point, we allow them to cool and freeze them until they are

ready to be eaten.

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When ready to eat, the pierogis are fried in butter until golden brown. Then you can eat and enjoy! And trust me, you will enjoy.

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Our family's recipe:

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PIEROGIS – Potato, Onion and Aged Cheddar
Makes about 55

Dough:
6 cups all-purpose flour
1 stick melted butter
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Filling:
2 pounds potatoes, peeled and cubed
5 tablespoons butter
2 tablespoon oil
1 large onion, diced
1/3 cup milk
Salt and black pepper, to taste
1/2 pound sharp aged cheddar cheese, shredded

Add cold water to cubed potatoes in a large pot, place over high heat and cook until potatoes are soft, approximately 30 minutes.

Meanwhile, melt 2 tablespoons butter and 2 tablespoons oil in a skillet over medium-low heat. Add the diced onions and cook until onions are soft, stirring frequently, about 30 minutes.

When potatoes are finished, drain and mash adding onions and any oil in the pan, the remaining butter and milk. Mash until lump free and well combined. Salt and pepper to taste.

While potatoes and onions are cooking, combine all the dough ingredients in a large bowl. Mix with hands until all ingredients are combined and you have a soft dough.

Fill a large pot with water and bring to a boil.

Divide the dough into four equal balls. Cover three dough balls with a clean towel to prevent from drying out. Take the last ball and roll out on a lightly floured surface until the dough is thin, but not translucent, approximately 1/16”. Cut the dough into approximately 2” x 4” strips. Place about 1 tablespoon on mashed potatoes and 1 teaspoon shredded cheese on half of the strip. Dampen the sides of the strip with water, fold over the empty half of the strip, and press firmly to make sure add sides are firmly closed. Repeat with remaining balls.

Place finished pierogis in pot of boiling water for 5 minutes. Only place a few at a time in the pot, not to overcrowd. Remove the pierogis with a slotted spoon and drain in a colander. Place on a baking sheet to cool.

Pierogis may be frozen at this time for 3 months. Defrost two to three days in the refrigerator.

When ready to eat, sauté pierogis in butter on both sides until golden brown.

NOTE: Fillings can include any combination of ingredients – sweet or savory. Strong cheese such as Gruyère, Fontina or Asiago can be substituted for cheddar. Other fillings include drained cottage cheese; dried plums or other fruit fillings; sauerkraut and mushrooms; ground beef, hard-boiled egg and sautéed onions; cream cheese and sour cream; or rice, mushrooms and dill.