Top Review by lme.4savings
I tried these but found them very bland and also 'mushy' after boiling. I have never heard of a recipe for pierogies that didn't sautee them after blanching. Now I know why.lol I don't doubt this is one old fashion way, but if you add a few 'unhealthy but tasty' steps, I think you'll enjoy more. My mom and aunts were Polish and twice a year got together to make hundreds...<br/>Filling - Try regular large curd cottage cheese, instead of dry. A little hard to seal in the dough at first, but you'll get the hang of it. Then added diced onion, sauteed in margarine until limp - which gives them a GREAT flavor.<br/>And, boiling wasn't the final step...after blanching in boiling water (until they float) for a couple of minutes, they are sauteed in butter or margarine until light golden brown.<br/>OK - not the healthiest way to cook,but everyone LOVES THEM.
Cottage Cheese Filling
- 2 cups dry curd cottage cheese
- 1 egg, slightly beaten
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 egg
- 2 teaspoons oil
- 3⁄4 cup warm water
Directions See How It's Made
- Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
- If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm ofyour hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.