learning things from the internet. So here is my attempt at giving a little back to the web that has given me so much... a pierogis tutorial.
Most of you have probably had pierogis before. What you may not know is that you can be quite flexible with the filling. "Milk Bars," which are wonderful Polish restaurants that serve lots of quick vegetarian fare will have pierogis filled with potatoes, cheese, fruit, mushrooms. Polish cooking is big on winging it... it's not uncommmon for a recipe to just say something like, "add flour," assuming that the cook knows what consistency to look for. I'll give you a bit more than that, but the key is to improvise, especially with the filling.
some sort of filling and some dough. The recipe for the dough is:
2 1/2 cups flour
1 tsp salt
2 T sour cream
1/2 cup lukewarm water.
Mix ingredients and knead. Cover in a bowl for around 30 minutes (enough time to make your filling).
Next, make your filling. Our favorite is some sauteed mushrooms, onions, and minced chicken with a spoonfull of sour cream and salt. Other common fillings are mashed potatoes with onions, farmers cheese, or fruit.
Now roll out your dough until it's a nice big sheet and as thin as you can get it:
Cut your dough into a circle. You can either do this with a glass or one of these nifty pierogi molds.
Take your circle, fill it with a teaspoon of your filling, brush the edge with a bit of whisked egg yolk and then fold over (the mold has a hinge that will do that for you). Press thoroughly around the edge.
See? There it is! Almost done.
We had some extra dough, so we also made some filled with blueberries (just plain old frozen blueberries... no sugar necessary). Delicious!
Next, fry them in a little bit of oil (just a tablespoon or so), and sprinkle with some coarse salt. We will often serve them with a little sour cream on the side and some vegetables. The fruit pierogi are delicious sprinkled with a little sugar.