My sister Amy was up from Cincinnati so we spent the day preparing dinner--homemade pierogies, holubki (the czech version of stuffed cabbage), ham, the world's worst deviled eggs, yeast rolls, followed by a poppy seed roll, and a big bowl of glorified rice. Glorified rice isn't Polish, just something I eat when no one is looking. I always get caught.
If you've never made homemade pierogies you really should give it a try--Sophia is only 11 and can whip a batch by herself in less than an hour. They're so worth it and much, much better than the frozen ones. Not that I've ever turned down a plate of store-bought pierogis covered with carmelized onions and a spoonful of sour cream. If you've never had pierogies then this recipe will sound as appealing as a mashed potatoe sandwich.
Pierogies:
DOUGH:
2 cups flour
2 eggs
1 tsp salt
a pinch of baking powder
FILLING:
2 cups mashed potatoes
1/2 cup drained sauerkraut
SAUTE:
2 yellow onions
1 stick unsalted butter
OPTIONAL:
sour cream
First of all start a big pot of salted water boiling.
MAKE THE DOUGH: Take out your bread board and get it well-floured. Make a pile of flour with a well in the middle. Crack your eggs into the well and throw the salt and baking powder into the flour. Mix it with your hands and pat it into a big lump. Knead the dough for a few minutes--the dough should be a little sticky but not a big mess. Let it sit a few while you go make the sauce for the cabbage rolls (you are making cabbage rolls, aren't you?)
MIX THE FILLINGS: In a small bowl mix together the potatoes and sauerkraut. You can add some cheese or whatever or just use sauerkraut. Sophie always makes a few without the kraut for herself. Tasie likes only sauerkraut and cabbage. Just remember to mark them so you don't have your kids biting into each other's like a box of chocolates. We use different edge crimps to distinguish the different fillings.
Now roll out your dough very thin--gummy pierogies are just gross.
So now that you've started your sauce for the cabbage rolls you'll have an empty can from the tomato juice. Cut the lid off the can so you have a big empty can to use to cut the dough. If for some reason you don't have a can just use a round cookie cutter--personally I like the smaller ones better anyhow.
Use about a tablespoon of filling for each one--put it in the center then stretch the dough over and seal the edges. Crimp them--let them look homemade with fingerprints--you want them to look like you've put some love into them.
Drop them into the boiling water one at a time--not too many at once. They should boil for about 10-12 minutes. I usually have two burners going--one batch boiling and one batch frying.
While they're boiling put a stick of unsalted butter in a saute pan. Add the onions and cook until they're as brown as you like (which is about black in my case).
As the pierogies are finished cooking slide them into the saute pan with the onions and get them nice and toasty.
To serve them pour what's left of the butter and onions on top of them and top with sour cream. My grandmother also served a skillet of fried side pork over the top but I just can't handle that much grease--but of course it does smell divine.
If you have any questions just ask--I'll have Sophia answer you!