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Pierogies

Happy last night of Hanukah (last night)! We celebrated with pirogies. The girls are so good at making them by now that all I have to do is prepare the dough and filling and away they go!

Sofie mixing the dough

A few years ago I found this great recipe on a Pittsburgh, PA website. The dough is fantastic – pliable and delicious, but easy to work with and not too sticky. I modified the recipe a bit…

Pierogies

1-1/2 cups white flour + extra for rolling

1/2 cup whole wheat flour

1/2 teaspoon salt

1 large egg

1/2 cup yogurt

1/4 cup butter, softened

Mix together flours and salt. Beat the egg, then add all at once to flour mixture. Add the sour cream and butter and work (Sofie does this with her bare hands) until the dough loses most of its stickiness, about 5 minutes. Wrap dough in plastic and refrigerate 20 minutes to 2 days.

Roll pirogie dough on floured board until 1/8″ thick. Cut circles. Place small ball of filling on each round. Fold dough over forming a semi-circle. Press edges together with tines of a fork. Wet edges if necessary.

Boil pirogies a few at a times in a large pot of water. They are done when they float to the top. This can take 5-10 minutes.

Now you have some options. You can rinse, dry and then pan fry them, or serve them as is. We do the latter, and cover them with sautéed onions and more yogurt (or sour cream).

The filling can be a variety of things- We use mashed potatoes with added sautéed onions and parsley or sautéed mushrooms, or a mixture of the two. Sometimes I add shredded cheese to the potatoes. You could also use seasoned ricotta (tvaroh) or even meat, I suppose.

Yummm….just don’t overdo. They are rich and filling, even now, 12 hours later!

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