Really. I need to go thru my cookbook shelf and find them. If I lost it somewhere can I have your mom's recipe. Last time I ate them, it was my wedding day almost 29 years ago.
I do miss other Polish foods, my favorite was cabbage/potato soup.
Sure, I found mom s recipe. You can get info on it.
Grandma Barovian’s Pierogies
Potato/Cheese Filling:
1 qt. diced potatoes
½ lb. extra sharp cheddar cheese, grated (or less, to taste)
2 Tbsp. Butter
1 tsp. salt
2-3 finely chopped green onions
other herbs and spices as desired, to taste
Boil potatoes with salt; drain. Mash well or whip with butter and cheese. Cool in refrigerator for easier stuffing. Can be made a day ahead.
Dough:
1 ¼ c. all-purpose flour
1 heaping Tbsp. sour cream
1 Tbsp. oil
1 egg
1 Tbsp. water (or more, if dough seems dry)
Mix all ingredients and form dough into a ball. Wrap in plastic wrap and let sit for 30-45 minutes.
Assembly instructions:
Flour work surface. Roll out half of the dough (keep the other half covered in plastic wrap, to prevent drying) from center until 1/8” thick, adding flour to prevent sticking to the work surface and rolling pin, but not so much to dry out the dough. Cut rounds with a 2 ½ - 3” cookie cutter or glass/cup. Place heaping teaspoon of potato filling on center of round, fold dough over to form a “half moon”, wet fingers, and pinch well (very important!!) to close. Place finished pierogies on a floured towel.
Repeat with other half of dough. Combine dough “scraps” and roll them together. This dough will be drier than the original dough, but still usable.
Boiling instructions:
Boil water in a large diameter pot with salt (if desired). Prepare a bowl of cold water and place near the stove. Gently add some pierogies to boiling water – but do NOT overcrowd! Boil 2-3 minutes, or until all pierogies float. With a slotted spoon, transfer pierogies from boiling water to bowl of cold water. Let sit 1 minute. Transfer cooked pierogies to a towel. Continue cooking pierogies in batches.
The rest of the instructions:
Eat freshly boiled pierogies, or sauté with butter, onions, and garlic (if desired). Serve with sour cream (if desired).
