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Pierogi

Sunday with Marlena Spieler

Pierogi, what is it you ask? To quote Wikipedia, “Pierogi are served in a variety of forms and tastes (ranging from sweet to salty to spicy) in Polish cuisine. Pierogi were traditionally peasant food, but eventually spread in popularity throughout all social classes, including nobles. They are served at many festivals, playing an important role as a cultural Polish dish. Polish pierogi are often filled with fresh white cheese , potatoes, and fried onions; in this form, they are called pierogi ruskie (Rusyn or Ruthenian pierogi), which is the most popular variety in North America. In Poland more popular are pierogi filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (various berries, with either strawberries or blueberries being most common). Pierogi are usually served with melted butter and sugar, or melted butter and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka filled only with dried wild mushrooms.”

Make the filling a day ahead and cook the pierogi on the day you are ready to serve. The recipe called for eggs in the filling, but we omitted it.

Baking Potato – 2, cut in half

Unsalted Butter – 2 T

Onion – ½ cup

Chilli flakes – 1 tsp (optional, not traditional)

Parsley – 6 T, finely chopped

Wonton Wrappers – 16

Salt & pepper to taste

Sour Cream to serve

• Cook the potatoes in a sauce pan  with lots of water
• Peel the potatoes and mash well
• Melt 1 T butter in a sauté pan and sauté the onions until browned
• Add mashed potatoes, chilli flakes if using,  salt , pepper and 2 T of the chopped parsley
• Mix well and allow it to cool completely
• Spoon in a teaspoon of the filling in the center of the wrapper
• Brush water on all sides and top with another wrapper and seal well with your fingers or a fork.
• Boil a large pan of salted water and when the water comes to a boil, gently slip in all the dumplings and allow it cook in medium heat (just a simmer) for about 2 minutes.
• Use a slotted spoon and remove the pierogi .
• Drizzle the rest of the butter over the pierogi, garnish with 2 T of the parsley
• In a small bowl fold the sour cream with the rest of the parsley and serve.

Hop on Eileen and Mel’s blog as well.

We are also sending this to Ruth for Presto Pasta Nights. Presto pasta nights is celebrating it’s 3 rd birthday, Congratulations Ruth!