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Solstice’s Grandmother’s Pierogies!

Solstice’s lovely grandmother, Oma, took the time to type out her recipe for Pierogis for me. I fixed it to make it more readable but it is her recipe I used and it was worth the 7 hours it took me to make these. I have enough leftover to feed a small army tho. ;D

Ingredients:
Potato Filling —
* 1 c grated cheddar cheese
* salt and pepper
* 4-6 medium potatoes
* 1 tbsp finely diced onions
* 2 tbsp butter

Dough —
* 2 cups flour
* 1 tsp salt
* 1 egg
* 1 tbsp butter, melted
* 1/2 cup water

Directions

* Step #1 Make the Potato Filling.
* Step #2 Cook the onion in 2 Tbsp butter until tender.
* Step #3 Add onions and the cheese to hot cooked potatoes and mash thoroughly. (I used a ricer.)
* Step #4 Spice up to taste with salt and pepper.
* Step #5 Set aside. Let cool to about room temperature before using.
* Step #6 Make the dough.
* Step #7 Mix 2 cups flour 1 tsp salt in a deep bowl.
* Step #8 Add egg, 1 Tbsp melted butter and enough water to make medium soft dough. (start with 1/4 cup)
* Step #9 Knead on floured board until smooth.
* Step #10 Divide dough into two parts – Cover up and let this stand for at least ten minutes.
* Step #11 Roll dough thin on floured board – about 1/16th of an inch
* Step #12 Cut dough into 2-1/2 inch squares. (I cut mine with a 2in round biscuit cutter)
* Step #13 Place a spoonful of filling on each square – fold over to form triangle.
* Step #14 Press edges together with fingers – wet one half of the edges to help the dough stick.
* Step #15 Place pierogi on floured board and cover with a damp tea towel to prevent drying.
* Step #16 Drop a few pierogies at a time into large quantity of rapidly boiling salted water – do not cook too many at a time. (I did about 6-8 of them at a time in a large pot)
* Step #17 Stir carefully with wooden spoon to separate and prevent from sticking to bottom of pot.
* Step #18 Continue to cook for 3 – 4 mins — Pierogi is ready when it begins to float or is well puffed.
* Step #19 Remove with perforated spoon to colander and drain thoroughly.
* Step #21 Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter. (I sauteed them for another 2-3 minutes until they got a good, light golden crust on the outside)
* Step #22 Serve with sour cream and/or sliced crisp bacon.

I love these. I made entirely too much filling and had to make the dough recipe 4 times over before I ran out of filling tho. That was my fault because I also did another filling that Bean had given to me to do. Apparently, he was using me as a guinea pig however because he told me to record what I did. Here it is.

1/2 a cantaloupe, finely diced
3 1/4 inch slices of proscuitto, finely diced then fried til crisp
7 sun-dried figs, rehydrated in honey water, finely diced
1/2 the container of crumbled bleu cheese

I just mixed all those things together and stuffed the pierogies the same way that Oma does the potato ones. With this filling plus the potato filling (1/4 of which I set aside and added half a jalapeno to) I had way too much filling and not enough dough so I ended up making the same dough 4 times. By the last time though, I was really good at it and I also was lucky enough to have Carter’s help rolling it out.

Photos here:
Prosciutto – diced and sauteeing

Cantaloupe:

Figs rehydrating:

Potatoes with jalapeno:

Dough rounds:

Dough + pierogies:

Prosciutto/Melon mixture:

Potato and cheese:

Kielbasa sausage (served with it):

Completed Prosciutto Melon:

Completed Potato Jalapeno:

Completed Potato Pierogies:

Time for the frying pan!

I am so exhausted. I hope this post came out ok. Much love to Solstice and his Oma for the recipe!! It tasted just like it did when I was a kid! 😀

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Posted by on February 25, 2009 in General Food

 

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Bees!

We made a beehive cake for my father in law’s birthday tomorrow and it came out adorable. We got the pan for the cake at Williams Sonoma. I got the buttercream recipe and the poured fondant glaze recipes from my cupcakes book. If anyone is interested in the recipes I can post them but for now, I wanted to get the pics up here. The bees are made of white chocolate, tinted yellow. their wings are just sugar taken to the Hard Crack stage and then spread on some parchment.

Bees:




Homemade Buttercream:

Candy wings:



Poured Fondant Glaze (Honey flavored)

Yellow Beehive Cake (Betty Crocker Moist Deluxe mix):


Completed:




Enjoy!

 
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Posted by on January 17, 2009 in The Bakery!

 

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