Sunday, March 21, 2010
Meal Planner Monday: Plenty of Pierogies
On top of Mike's dinner request list is pierogies. Until recently I've lacked the time and confidence to attempt this all day endeavor. A few months ago Mike's aunt and grandma apprenticed me on the family recipe. I made a batch (7 dozen) last weekend on my own and they seemed to turn out well enough to meet Mike's expectations. Because they are very time consuming to make and they are not necessarily healthy I can't say that I'll be making them again right away, but I do enjoy making different ethnic foods for holidays or just a change in the normal routine so they'll remain on the menu as a special treat. Hopefully this batch will last a few months.
4 lbs potatoes cooked and mashed (do not add milk or other ingredients when mashing)
Add: 1 package sharp shredded cheese (3 cups)
Mix together well. Let cool.
4 cups flour
1 Tbsp. canola oil
2 Tbsp. water
1 heaping cup sour cream
Knead dough well (should be soft and just slightly sticky). Divide into 4 balls. Let sit for a few minutes. Roll dough (1/8 inch?). Cut with biscuit cutter. Add filling, fold dough in half to make a crescent shape and pinch together edges with your fingers. (Make sure edges are tightly sealed so they don't pop open when boiling.)
Lay out on a flat baking sheet and place in freezer until frozen before placing them in a bag to store in the freezer.
When you are ready to cook them: Boil a pot of water, drop pierogies (frozen) in boiling water and cook for about 10 minutes. They will float to the top when they are ready. Cook onions and butter while pierogies are boiling. Drain and pour buttered onions over the pierogies. Optional: Top with sour cream or crumbled bacon.
Mike likes them plain with butter, but other "traditional" foods to complete the meal include...
-Kielbasa and sauerkraut
-Roast beef, lamb or pork with red sour cabbage
-Pickled Eggs/Beets or Applesauce on the side