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Pierogies

November 12, 2008

Sometimes something big happens (I finished my 365 Days self-portrait project), and before I can get around to blogging about it something else big happens (my grandmother passed away). And then I'm stuck not writing about anything, not that that is any different than any other day around here.

In lieu of writing about either of those things, have a pierogi recipe:

Dough:
3c flour
1.5t salt
1 egg
3/4c water
4t oil

Combine flour and salt. Beat together egg, water, and oil, then stir into the flour mixture. The dough should be soft but not sticky. Knead until smooth. Form into two balls, cover with plastic wrap or a damp cloth and let rest for 20 minutes.

Filling:
1T butter
1/3c onion, finely chopped
1c cold mashed potatoes
3/4c shredded cheese (cheddar, parmesan, whatever)
1/2t salt
1/4t pepper

What, you don't have leftover mashed potatoes? Then you had better be boiling that shit right quick. Just don't make them too creamy, they need to be a little on the dry side like they've been sitting in the refrigerator for a day. Or a week. Who eats leftover mashed potatoes anyway?

While the dough is resting, melt butter in skillet and cook onion until tender. Transfer to a bowl and add potatoes, cheese, salt, and pepper.

Rolling out the... boobs?

Roll out half of the dough to freakishly thin (1/16inch), or as thin as you can get it while camera is pointed at your cleavage. Ask your boyfriend if the filling is ready for the dough, and then tell him he has to wait because the dough isn't ready. Using a tupperware container slightly bigger than your pierogi press, cut the dough into rounds and stack them OCD-like.

Perogies stacks

Stretch the dough over your fancy pierogi press and put a clump of the filling into the center. Squeeze the fancy press closed, creating an attractive crimped edge. Don't squeeze too hard and break the handles of the fancy press, because your girlfriend will mutter about men not belonging in the kitchen anyway, what the hell.

It would be wise to fill and crimp all of the pierogies before charging ahead, but it's okay if hunger wins out over wisdom.

Bring a large pot to boil and boil the pierogies until they float, about 90 to 120 seconds. If you are male, yank them from the boiling water and toss them into a pan of sizzling oil, spraying your lovely girlfriend until she cries.

If, however, you know what you are doing in the kitchen, remove the pierogies from the water with a slotted spoon and place them on paper towels to drain before gently placing them in a skillet with a tablespoon of oil. Fry them on each side until crispy.

12:365 Perogies

Serve with sour cream, if you want to ruin them. They would be great alongside a thick slice of ham and some zucchini.

Optional filling additions: bacon bits, chives, more cheese. Sauerkraut. Mushrooms.

4 Comments

Hey you-
hope you are well.
Love you-
Rebecca

I just heard from you mom that your grandmother had passed away. My sympathies. Stay safe driving down!

Condolences to you on your loss.

A bar near here serves pierogies like chicken wings, buffalo sauce and the like.

Thank you, Rebecca, Kate and Jesse.

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Hi, I'm Valette

I'm a photographer based out of Anchorage, Alaska. I've recently become a wife, a stepmother, and a homeowner. Life is pretty awesome. You can email me anytime. Learn more...

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