Handmade Pierogies

Handmade Pierogies - Photo by JayDi Photography

I love Sundays and free time to stretch my culinary repertoire.  What I love more though is learning to make scratch food from other cultures and having fun with the hubster all at the same time.  A while ago I asked a colleague to teach me to make Polish food. First thing she suggested was pierogies. (Yes, yes, NG. I know you've been waiting a long time for me to finally make these.) She sent me directions and an ingredient list on how to make the dough as her Babcia taught her.
There were no measurements, so I searched online to find something that would match as close as possible her ingredients and directions.  Let me tell you, it's a time consuming dish to make, but man oh man, is it ever worth it!
The dough is really easy to work with, and very forgiving. The filling is fully customizable to suit your palate and it yields many delicious pierogies.
I laid all the extra uncooked pierogies out on a parchment lined cookie sheet to freeze them individually.  Now I have little packages of Polish goodness I can pull out anytime I feel.
To quote the lovely NG: "Boil in water until they float, spread with butter …And nom nom nom that bitch! :D"

Handmade Pierogies 

18 Servings (4 Pierogi per serving)

Prep: 1 hour  Cook: 5 min./batch

Ingredients:

5 cups all-purpose flour
1 teaspoon salt
1/2 cup lukewarm water
1/2 cup lukewarm milk
3 eggs
1/2 cup butter, softened

Filling:

4 medium potatoes, peeled and cubed

2 medium onions, chopped

6 slices of bacon, chopped

5 ounces cream cheese, softened ( I used 1/2 cream cheese and 1/2 shredded cheddar)

1/2 teaspoon salt

1/2 teaspoon pepper

To Garnish: (for each serving):

1/4 cup thinly sliced onions
1 tablespoon butterDillweed
Sour cream

Directions:

In a food processor, combine flour and salt; cover and pulse to

blend. Add water, eggs and butter; cover and pulse until dough forms

a ball, adding an additional 1 to 2 tablespoons of water or flour if

needed. Let rest, covered, 45 minutes.

Place potatoes in a large saucepan and cover with water. Bring to a

boil. Reduce heat; cover and simmer 10-15 minutes or until tender.

Meanwhile, in a large skillet, saute onions and bacon until tender;

set aside.

Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or

until steam has evaporated. Press through a potato ricer or strainer

into a large bowl. Stir in cream cheese, salt, pepper and onion

mixture; set aside.

Divide dough into four parts. On a lightly floured surface, roll one

portion of dough to 1/8-in. thickness; cut with a floured 3-in.

biscuit cutter. Place 2 teaspoons of filling in center of each

circle. Moisten edges with water; fold in half and press edges to

seal. Make sure that there are no open areas as your pierogies will burst in the water.  

Repeat with remaining dough and filling.

Bring a Dutch oven of water to a boil; add pierogies in batches.

Reduce heat to a gentle simmer; cook for 1-2 minutes or until

pierogies float to the top and are tender. Remove with a slotted

spoon.

In a large skillet, saute four pierogies and onion in butter

until pierogies are lightly browned and heated through; Sprinkle

with parsley and serve with dilled sour cream.