Anita's Polish Pierogies

Recipe by Chef Joey Z.
READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • METHOD:
  • Put flour, butter and salt into into the food processor, put lid on and turn on the machine. Pour the water through the feeder spout in a stream. Let blades rotate until the mixture turns into a ball of dough. Let this sit out for a while as it makes the dough easier to work with.
  • FILLING METHOD:
  • Cook the potatoes, mash, add the cheese and mix well until cheese has melted into the potatoes. Let them cool a little before filling the pierogies as this will make them easier to handle.
  • Next roll out your peirogie dough with a rolling pin. Use a glass or round cookie cutter to make your circles. It might be a good idea to dip whatever you use into flour to prevent it from sticking.
  • Place filling on the circle, don't over fill and seal the edges well. If this leaks you lose your filling in the water.
  • Place the made peirogies on a floured surface and don't let the peirogies touch, they will stick together.
  • Drop the peirogies into the pot of boiling water and cook for 5-8 minutes or until they rise to the surface of the water. This means they are cooked. Boil about 6-10 at a time as this won't cool your boiling water down too much.
  • Melt some butter and put in the bottom of an oven safe dish. I use a 9x13 ceramic dish. I layer the pierogies with fried onions and turkey bacon. You can use regular bacon.
  • **THE ONION AND BACON CAN BE FRIED UP AHEAD OF TIME. I USE A WHOLE ONION AND 8 PIECES OF BACON CUT UP SMALL.
  • Bon Appetit.
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