I just finished making these pierogi for my mom's birthday dinner tomorrow night.. They keep really well in the fridge overnight and all you have to do is throw them in a frying pan with some butter & brown each side.
Instead of using the traditional Polish pierogi recipe that we make every Christmas, I figured I would try something new:
Grandma Urbanski's Potato Pierogi
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 cup plus 2 tablespoons cold water
* 3 large egg yolks
* POTATO FILLING
* 4 medium-size all-purpose potatoes, peeled and cut into small chunks
* 2 tablespoons butter, plus extra for frying
* 1 small onion, finely chopped
* 1/4 - 1/2 cup grated cheddar cheese, or slightly more, to taste
* Salt to taste
1. To make the dough, combine the flour and salt in a large mixing bowl.
2. Make a well in the center and add the water and egg yolks. With a wooden spoon, stir constantly until the dough holds together, adding a little more water if necessary.
**When adding the three egg yolks, make sure you are not blasting a Michael Buble mix and dancing/singing at the top of your lungs.. it may cause you to crack a whole egg into your flour mixture therefore forcing you to start over.
3. Turn the dough onto a lightly floured surface and knead it for 2 minutes. Put the dough back in the bowl, cover it with plastic wrap, and set it aside.
** Besides wrapping it in plastic I also covered it with damp paper towels and a kitchen towel.
4. For the filling, boil the potatoes in a large saucepan of salted water for about 10 minutes or until the potatoes are soft.
5. Drain the potatoes, then mash them by hand.
6. Meanwhile, melt 2 tablespoons of butter in a small skillet. Add the onion and sauté for 5 minutes, stirring often (I sauteed three cloves of garlic with the onion)
7. Add the onion, cheese, and salt to the potatoes and mash them in (I added extra cheese, pepper, parsley, and omitted the salt)
**One the left is the potato filling, on the right is our traditional savory cheese filling (1.5 C farmers or ricotta cheese strained, 1 t lemon juice, 1 t sugar, 1 egg, 1 egg yolk, 1 tsp salt)
8. Bring a large pot of salted water to a boil.
9. Meanwhile, break the dough into quarters. Roll one out thin on a floured surface.
10. Using a biscuit cutter or a water glass, cut the dough into 3 to 3 1/2-inch circles. Roll out and cut the scraps. Repeat with the other 3 quarters until all the dough is used.
11. Put a heaping teaspoon of filling in the center of each circle.
12. Moisten the edge of the circle with a wet fingertip, then fold it in half and press the edges together firmly to seal.
13. Drop the pierogi, 8 to 10 at a time, into the boiling water. Simmer until the pierogi rise to the surface, then continue to simmer for 4 to 5 minutes more.
14. Next, melt a little butter in a large skillet. Using a slotted spoon, transfer the pierogi from the water into the skillet. Cook them in the butter over medium high heat for several minutes, until lightly browned on both sides.
15. Serve hot and garnish with a little extra cheese, if you like. Makes 4 to 5 dozen.
The finished product:
I'll fry them up tomorrow night & serve them with Ina Garten's Garlic Sauteed Spinach (minus the 10 lbs of salt she calls for):