Recently I liberated this KitchenAid mixer from Oldhome. I couldn’t help it – it was sitting all alone in the corner with its parts scattered around. I corralled it as well as some misc baking gear and are putting them to good use here in my kitchen. In fact just a few days ago I used a set of liberated mini silicon muffin liners which made a perfect two-bite tidbit of carrot muffin. I was so impressed that I brought them with me and finally sat down and talked with our closest neighbors the Racine family, who are absolutely lovely people. But that’s another story for another day.
I love pierogi, aka perogies, although technically speaking both the singular and plural of pierogi is pierogi – you never eat just one pierogi after all. As with many things in life nowadays I got to thinking, how can I make my own pierogi? So I googled it. And read. And now the mystery of the pierogi is unravelled and I am on my way to becoming a Pierogi Master! I’m sure I could make 151 types of pierogi, maybe even 451+.
Now, to share with you the secret of the pierogi.
There are two parts: dough and filling. The dough is a non fermenting dough so you can make it anytime; I actually found that using it the day after, cold from the fridge, was easier than using it fresh. The filling can consist of everything and anything. I used leftovers from my fridge as well as some random ingredients I had on hand. I recommend you try the same!
Here is what you need:
5 cups flour
5 tablespoons of melted butter
2 tablespoons of sour cream
2 whole eggs
1 egg yolk
1-1/2 teaspoons salt
1-1/2 cups lukewarm water
Mix the eggs together, mix the salt and water together. Mix together four cups of flour with everything else and gradually add the last cup of flour in as you knead it for a few minutes. Voila, a dough! A LOT of dough. I put half of it in the fridge and still had too much dough left out.
For your stuffings you can use pretty much anything you have on hand as long as you mix it up with potato – the goal of the stuffing is to be able to make it into little balls easily, and crumbly things fall apart, but not once you add some potato! Above I have potato with red peppers, onions, and mushroom, potato with cheese, and 100% meat. For my next batch I mixed the meat with potatoes and it was much easier to spoon out. Learn from my mistakes friends!
Now, let’s assemble the pierogi.
Divide up the dough before filling. I ended up using 13 grams of dough per pierogi, prior I used double that and got double sized pierogi, it’s your choice!
Roll the dough out long and flat.
Stretch it out a bit with your hands when it doesn’t comply. Which it will. Lay it out on one hand so that half of the dough goes over your fingertips.
Add a small spoonful of stuffing. The key here is to not let any touch the outer rim of dough: wet dough sticks to dough but it doesn’t stick with potato in the middle!
Wet the hand-half of the dough’s rim with a bit of water…
…then fold the dough flap over and pinch it shut! Try to get out the air as you go by smoothing the pierogi from the middle out, but not too hard lest the filling come out too. Yes it’s a challenge, but all good foods are challenges!
Now repeat 29 more times and voila, 30 pierogi!
Pierogi making does take a bit of time to do so I advise sitting down and spending an hour or two making tons of pierogi, flash freezing them by putting them on a baking sheet in the freezer for awhile then transferring into freezer bags for longterm storage, and continuing until you are out of dough or stuffing or become tired of making pierogi.
Now I have three bags of delicious pierogi ready and waiting for the day when I need a fast meal!