Sometimes you just have to eat comfort food. In my world, comfort means my Eastern European DNA demands Pierogi. At our house, almost every celebration means Pierogi on the table. No, not those fake Mrs. T things, but the real handmade, roll them out, boil until they float to the top, fry them in butter…Pierogi. If you always wanted to make them…it is not difficult. Who is Dodie? That’s the personal me…the family nickname. If someone calls me Dodie, they are either related or have known me since we were children.
So here is the recipe for “Dodie’s” Pierogi. Plan on a fair amount of time, particularly if you are new at this. It is even better with a friend or two, as an assembly line makes it go faster. The Process is Roll, Fill, Seal, Boil, Fry, Eat.
5 lbs of potatoes
1-2 containers of cottage cheese
1 stick butter
Salt and Pepper
Boil Potatoes, add a bit of chicken bullion to water for more flavor. Once cooked, mash with butter, salt and pepper, then add 1-2 containers of cottage cheese. Parsley is also a great addition.
Note: There are a variety of options for fillings…just Google for options. Our family loves potato and cheese!
8 cups of flour
6 large eggs
1 tsp. salt
1-2 cups water
Cut eggs into flour and salt with a knife. Add water until all ingredients stick together. Knead on floured surface until firm. Add more flour if too sticky. Cover dough with bowl and let rest 10-20 minutes. Then roll into about 4″ circles. Fill with potato filling, fold in half, then seal with a fork. Drop into boiling water, (add bullion to water for flavor if you like) until they float to the top for a minute or so. Drain on kitchen towel. Melt butter in frying pan, saute onions and brown pierogi. You will have enough filling left to add a dollop to the plate if you like more filling. Many like sour cream on the side as well. Enjoy!
P.S. Please don’t ruin them by deep frying. On another note, some like to eat the boiled ones without frying. Eat after boiling and then pour melted butter over them. Pan fried is still my favorite.