PIEROGIES - AUNTIE MARY'S RECIPE
Auntie Mary is celebrated in the family for her pierogies. Many years ago I made pierogies with her one afternoon. She didn't use any measurements - she knew how to make them instinctively. I suspect one of her daughters helped with documenting the measurements. Her own notes follow. "It is much easier to glue pierogi before cooking if you moisten half of the edge of a dough circle with some water. Also remember that air should be squeezed out of the pierogi. Otherwise, they will tear during cooking. Keep an eye on it." Thank you Auntie Mary.
Provided by Elaine Douglas @BreadandSoupLady
Categories Other Side Dishes
Number Of Ingredients 20
Steps:
- Dough- combine all ingredients and knead well. (Elaine's method: Mixed moist ingredients quickly in food processor then added the flour to knead until it formed a ball. Put in fridge to rest up to 2 days,) Roll out and cut with a 2 inch round cookie cutter. Fill with potato, sauerkraut or fruit fillings. Place 1 tsp. filling on each piece, fold over and pinch edges together. Drop into boiling water for 7 to 8 minutes or until Pierogies float to the top. Remove from pot. Place in a large bowl and top with melted butter.
- Potato-Cheese Filling: Combine all ingredients and mash well together. Yield 4 dozen.
- Sauerkraut Filling: Cook sauerkraut approximately 20 minutes. Drain and press out water. Saute onion in butter until golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before putting fillings into Perogies. Yield: 4 dozen
- Prune or Plum Filling: Boil fruit for 20 minutes. Drain and cool. Remove seeds and chop finely. Sprinkle with sugar. Put one plum or prune per pierogy.
- You can freeze the pierogies before boiling or after boiling. Freeze the pierogies on parchment in a single layer on a cookie sheet. After freezing put them in a container. Put parchment between layers so they don't stick together. Boil or fry them after thawing. Serve with sour cream, applesauce or gravy.
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