Tradition

Every year for Easter my family gathers on Good Friday and celebrates. The day starts at around 9am with all of my aunts and my grandmother in the kitchen, making pierogi. The finished dumplings are so delicious, when I make them for myself I usually make a couple of batches and freeze them so I have them for a while. We usually do just a potato filling. This year I did 5 pounds of potatoes mixed with 1/2 a pound of cheddar, finely grated. That amount of potatoes filled 2 recipes of dough. Alternately you can use the same dough and put a spoonful of your favorite pie filling inside and serve with ice cream or just powdered sugar for a fun desert. Other filling options traditionally include meat, and sauerkraut, but the sky is really the limit.

Pierogi Dough
Makes about 70 pierogi.

4 cups all-purpose flour
2 eggs
5 tablespoons dairy sour cream
6 tablespoons vegetable oil
pinch of salt
about 3/4 cup water

Sift flour into a large bowl or onto a flat working surface; make a well in the center.
Break eggs into well.
Add sour cream, 3 tablespoons oil and salt.
Blend ingredients with your fingertips.
Gradually add water, working and kneading mixture into a smooth, pliable dough.
Divide dough into quarters.

Roll to 1/16 inch thick
Cut into 3-1/2 to 4 inch circles.
Place 1 heaping tablespoon filling -- fold over -- crimp edges. (crimp very tightly, if there are any holes all of the filling will leak out when you boil them)
Boil in salted water (1/2 teaspoon salt per 2 quarts water)
Cook 4 to 5 minutes or until pierogi float.

At this point you can freeze the pierogi, or if you want to eat them right away, you can either pan fry, deep fry, or bake them until they are golden brown and lightly crispy. If you want to freeze them, I recommend laying them out on a greased sheet pan and putting them in the freezer until they are solid, then put them in gallon zip-lock bags to store them. If you put them in before they are frozen, they will freeze together into a solid mass and be impossible to separate without tearing the dough.

Enjoy!

Holidays Interruptus

I have neglected this blog for the last couple of months, largely because I didn't have any time! I have been cooking and of course eating and I might get a chance to go back and catch up on some of those, but probably not.

Tonight for dinner was one of my favorites though. It's so dead simple I'm not even going to really write out the recipe, and feel free to riff on it to your hearts desire. In a cast iron skillet (a regular baking dish will work if you don't have cast iron, but everyone should really have some and know how to keep it happy!) set out some pierogi (thawed if they were frozen) and bratwurst (also thawed if frozen). Brush a little bit of olive oil over the top of the pierogi so they brown up nicely. Add around a pound of sauerkraut and bake in the oven until the sausages are cooked through and the pierogi browned on top. I usually flip the sausage half way through(ish) so they also brown on both sides. Serve with a little bit of sour cream on the side and enjoy!