Did you know that the city of Pittsburgh consumes 11% more pierogies than any other US city? I didn't, but my Pittsburgh-born-and-bred partner did. In fact, he probably contributed to that statistic during his youth and adolescence.
Wait. Let's step back. Do you know what pierogies are? Delicious..that's what. In other words, they are dumplings stuffed with potatoes, sauerkraut, onions, and, often, meat, fruit, or cheese. The dumplings are, then, baked, boiled, or fried up with onions. That's right, pasta stuffed with potatoes--hello, hearty cold weather food!
We've been looking at our giant batch at sauerkraut and pondering what to do with all of it. Suddenly, Justin suggested making a ton of pierogies that we could freeze an eat throughout the winter. A fine idea!
Pierogies!
Dough:
3.5 c. fine whole-wheat pastry flour
3 eggs
2 TBS. sour cream
1 c. water
1 tsp. salt
Filling:
1 lb. red potatoes, peeled and cut
1.5 tsp. olive oil
1 medium onion, finely chopped
1/2 c. cottage cheese
2 c. sauerkraut
1/2 c. shredded sharp cheese
1/2 tsp. salt
1/2 tsp. ground pepper
Dough:
3.5 c. fine whole-wheat pastry flour
3 eggs
2 TBS. sour cream
1 c. water
1 tsp. salt
Filling:
1 lb. red potatoes, peeled and cut
1.5 tsp. olive oil
1 medium onion, finely chopped
1/2 c. cottage cheese
2 c. sauerkraut
1/2 c. shredded sharp cheese
1/2 tsp. salt
1/2 tsp. ground pepper
1. For dough: combine flour, eggs, sour cream, salt, and 1/2 c. water. Gradually add the rest of the water and stir until combined. Turn onto a well-floured surface and knead until smooth on the outside and sticky on the inside. Refrigerate for 20 minutes.
2. Put potatoes into a medium pot and cover with water--bring to a boil and cook until tender.
3. Heat olive oil in a skillet over medium heat. Add onions and cook until tender and turning brown.
4. When potatoes are done, drain and return to pot. Mash potatoes with cottage cheese, then stir in the onion, sauerkraut, cheese, and salt and pepper.
5. Roll 1/2 of the dough to 1/16 in. thick and using a glass (about 3.5 in. diameter), cut out dough.
6. Moisten the edges of each round with a bit of water and place 1 TBS. of filling in its center. Then, fold the round in half to make a half moon and seal with your fingertips. Using a fork, crimp the edges to finish the seal.
7. Place pierogies on a floured baking sheet. Now, you can either freeze them and put them into containers for later enjoyment or....
8. Drop them in boiling water in small batches and remove them with a slotted spoon when they begin to float.
9. Saute boiled pierogies with butter and onions until they begin to brown. Near the end, toss in some thinly chopped kale for good measure. Enjoy.
