Pierogi
So many different cultures tie into these lovely parcels, from Asia and their dumplings, to Poland and their varenyky. You will find these tasty delights all along Eastern Europe. Pierogi recipes were first documented in Polish cookbooks dating back to the 17th century. Believe it or not, pierogies were once considered ‘peasant food’. Can you imagine? But the soft dough stuffed with potato, cheese, bacon and onions, quickly grew in popularity and spread, with different regions adding their own uniquely flavorful twist. You will find that the main influence of the pierogi in Canada comes from the Ukranian and Polish communities in the late 1800s.Visit our "What Is A Canadian Thanksgiving All About?" post – https://thecultureties.com/canadianthanksgiving/
Ingredients
Dough:
- 4 cups flour plus ¼ cup extra flour for kneading, if making by hand
- 2 small eggs beaten
- 1 cup hot water use the potato water for more flavor
- 1 tsp salt
- 1 1/2 tbsp cold butter cubed
Filling:
- 2½ lbs potatoes peeled and cubed Russet or similar
- 4 slices of cooked bacon crumbled
- 2 small onions chopped
- 4 oz butter
- 2 cups Sharp cheddar cheese grated
- salt and pepper to taste
- 2-3 chopped green onions
- sour cream
Instructions
- Boil the potatoes in lightly salted water, until very tender. Before draining reserve a cup of the hot water for the dough. Drain and allow to cool.
- Make the dough. In a stand mixer (can also be done by hand), add the flour and salt – combine. Add the butter and eggs to combine to a crumb consistency, slowly add the hot water until dough comes together in a ball (you may not need all the water).
- Knead in the machine using the dough hook until a smooth dough forms.
- Remove dough from machine and place in a clean bowl and cover. Allow to rest a minimum of an hour.
- Cook the onion. In a large skillet, melt the butter over medium-high. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden-brown and softened (not burnt), roughly 12 minutes. Leave about 1 cup of onions in the pan and remove from heat. Add the rest to a medium bowl.
- Mix the cooked onions and reserved potatoes. Combine well, then add the grated cheese and crumbled bacon. Mix together, then set aside.
- Take the dough and cut the ball into 4 even pieces, working one piece at a time, roll out the dough to about a 1/8 inch thickness. Using a 3-inch cookie cutter or the rim of a glass, cut as many disks as you can. Place on a flour-dusted baking sheet until ready to assemble. Repeat with the remaining dough.
- If not using right away, cover with a damp tea towel until ready.
Assembly:
- Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in (use a little water on your finger to ensure a tight seal). Make sure to really pinch the dough together because you don’t the filling to burst out.
- Add the pierogies in two to three batches, to a pan of boiling, salted water and cook for about 2-3 minutes until they float. As they cook return the pan with the reserved onions to a low/medium heat.
- Drain the cooked pierogi with a slotted spoon and add to the pan containing the onion. Cover and cook for about another 2-3 minutes.
- Serve while still hot with sour cream and either the caramelized onions from the pan or the fresh green onions. Enjoy!!!
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