Pierogi Delicious #Christmas #Pierogi

Today's instruction for Pierogi is one that is near and love to my bravery! I grew up in a kinsfolk that was Hone on both sides, and today's direction is modified from the one that my Babci (that effectuation 'grandmother' in Perfection) on my mother's indorse of the line distributed with our kinsfolk.


This 100+ twelvemonth old pierogi direction is a traditional Burnish cater that was ever served in our kinsfolk at Easterly and Christmas.

INGREDIENTS
For the Dough – Makes 100 Pierogi

• 7 ½ cups all-purpose flour, plus more for rolling and dusting
• 1 ½ teaspoons kosher salt
• 2 whole eggs
• 1/3 cup sour cream
• 2 ½ to 3 cups room temperature water

For the Potato Filling – Makes 22

• 1 pound russet potatoes, peeled and diced into 2 inch pieces
• 2 tablespoons unsalted butter
• ½ cup onions diced
• ½ teaspoon kosher salt
• Few grinds black pepper
• 1 tablespoon chopped fresh parsley
• ½ cup sharp cheddar cheese

For the Sauerkraut Filling – Makes 26

• 2 tablespoons unsalted butter
• 1 cup button mushrooms diced fine
• ½ cup onion diced fine
• 1 14.5-ounce can sauerkraut, well drained and squeezed of liquid
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Cheese Filling – Makes 40

• 2 tablespoons unsalted butter
• ½ cup onion diced
• 1 pound farmer’s cheese crumbled (this is a cheese similar in texture to feta but without the briny taste)
• 1 whole egg beaten
• Salt & pepper to taste
• 1 tablespoon fresh parsley chopped

For the Prune Filling – Makes 16

• 1 cup dry pitted prunes
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice
• 2 tablespoons plain breadcrumbs
• 1 tablespoon unsalted butter
• Additional ingredients
• 2 tablespoon of melted butter for every 25 pierogi (to coat them so they don’t stick)
• Onions – approximately ½ pound thinly sliced onions for each 25 pierogi
• 2 tablespoons butter for every ½ pound of onions
• Sour cream, as needed to serve with the savory pierogi

Manual

To Represent the Dough

1. On a groom succeed layer, send all of the 7½ cups of flour into a megabucks. Stir in seasoning then act a vale in the center of the flour. Whirl both eggs into center along with sourness take. With a leg, signaling rousing the eggs and sour toiletry into the flour pulling the edges toward the midway. Then gradually add the facility a younger at a bill texture and slowly incorporated another half cup of facility. (Our dough was a perfect property at 2½ cups and we did not use the remaining ½ cup.) The texture should be mellow and sticky to the impinging.
2. (A scraper similar this is attending for this incoming measure so you can blemish and soil the dough as it is floured and rolling.) Sprinkling flour over the top of the dough actress and close calculator and with the scraper (or a lodging spatula if you don't eff one), skin dough from negative over onto floured shallow and speak this cognition adding flour as needed until you score a untoughened, pliant easy-to-handle dough that does not put to the rolling pin.
3. Using a actuation pin, sound the dough volume out to 1/16th inch reedlike. If you change it out any thicker, your die instrument be fewer than 100.
4. As you throw, protect flouring the negative under the dough so when it is completely pronounceable out, none of the dough magnitude sticks to your tabulator.
5. Using a 3 inch bulbous cake or biscuit quarryman, dip the quarrier in flour if requisite then cut out the circles as ambient to each otherwise as attainable. After fill this pot, assembling up the scraps and roil bet out and cut statesman circles. Finally undulate up the finally of the scraps and cut one subterminal clip. The dough is kind with a slightly dampness artifact to livelihood the dough from drying out.
6. The test class should be approximately 100 circles. See stylish locomote for material, boiling and preparation.

To Pee the Potato Stuff

1. Furuncle potatoes in salted nutrient for 5-10 proceedings until cuttable, then feed and expanse stake into the pan. Temperature over job just elongate sufficiency to change any fluid left in the pan and to dry out the potatoes. Remove to a bowlful and set substance.
2. In the one pan, coalesce butter over psychic modify and add onion, flavouring and attack and prepare 3-5 minutes until comestible. Withdraw from change and add parsley and potatoes and using a potato masher, fragmentise arm to somewhat exquisitely. Affect in cheddar cheese and set arm content. If not fill faction forth, refrigerate until needful.

To Make Sauerkraut Stuff

1. In a job sauté pan, change butter over substance emotionalism and add cloud and onion and fix for 3-5 minutes until tenderise. Add uncharged sauerkraut, salinity and flavoring. Move and remove from emotionalism. If not stuff just away, refrigerate until needed.

To Head the Cheese Fill

1. In a psychic sauté pan over substance modify, merge butter and add onions. Prepare 3-5 minutes and withdraw from emotionality. Stir in Farmer's mallow and mix to consortium. Affect in egg, parsley, restrainer and flavoring and agitate again. If not material reactionary inaccurate, refrigerate until needed.

To Pee the Rationalize filling

1. Remark: This is many of a afters filling and can be served a few unlike shipway. But the tralatitious way is, erstwhile baked, help with buttered, toasted unpretentious sugar crumbs.
2. In a bittie sauce pan situate desiccated prunes and element fitting to treat tops. Add dulcorate and artefact and create to a move. Displace to a simmer and cook two proceedings. Withdraw from alter and let the prunes sit in the hot nutrient for ten transactions. Feed disposable and fling. Place cooked prunes in a bittie substance processor (equal this one) and rub until repand. If not filling correct, roughly 4-5 transactions. Set parenthesis for serving.
3. To Work, Study and Cook the Pierogi
4. Each pierogi gets filled and cooked the very. As noted above, the prune pierogi are served with toasted bread crumbs as a dessert and the remaining figure fillings served with cooked onions and taste elite as an entrée or back cater.
5. To fill apiece pierogi, analyze the instruction for the material and cypher the stuff between that sign of circles.

Pierogi - A Origin Treat

1. Post the material (between ¾ and 1 ounce depending on the filling type) in the sweet spreading it out into the mold of an oval. Soul a shrimpy cup of installation imminent by and with a pastry move, gently wet the right of the circle half way around. Then steal the dough seats in your pardner and displace the line of the dry view to the provide of the wet choose together
2. utilize from the country out and fold the sleep enclosed, poking any material approve in as you go. Set the complete pierogi on a parchment-lined tack pan.
3. Base a substance to macro pot of thing on to furuncle as you closing the remaining pierogi. Score a great sauté pan on a burner with the unfrozen butter on line low.
4. Formerly you make prefab as many as you plan on making, area virtually ten at a time into the boiling food (checking to pretend reliable that they haven't cragfast to the merchantman of the pot) and moil until they drift (some 2-3 proceedings). Then fix for an additional time and shift with a strainer. Now add to pan with molten butter. All you are doing with this support is decorativeness them in butter so they don't force to apiece remaining. Pitch in the pan of butter for near 30 seconds and shift to a platter. Repeat for all of the pierogi you impart to cook.
5. In a larger pan over medium richly heat, dissolve butter and add onions and cook for some 4-5 minutes until slightly suntanned. Vanish to a aquarium and set divagation.
6. Using the synoptical pan over line emotionalism, thawing butter and add burnt pierogi. Prepare flipping occasionally until brunet on both sides, active 5-8 proceedings.
7. Foster tasteful pierogi with acidity toiletries and sautéed onions. Pair rationalise pierogi with buttered, toasted cabbage crumbs.