There has been a 'White Out' at Christmas at my house!! :D .... but here in sunny Florida, as you can imagine...it does NOT involve Snow... instead it involved flour in my Kitchen!! I got out a recipe for an old fashioned favorite. I had many times made homemade Pierogi with my Mom and Grandma. But as often is the case with Grandmas, my Gram had no set recipe for how to make Pierogi. You know, it's the ol' 'you just keep adding flour til you get the right dough consistency'... lol...So in later years...I longed for homemade Pierogi and was not able to find a recipe that matched the marvelous way my Grandma's recipe made them..... Enter my friend Karen..who shared her family's recipe and Happy Day!! I Love you Karen!! So, for any of you, in the same predicament... I pass on the wonderful recipe for an old fashioned ethnic favorite... This recipe makes wonderfully tender Pierogi dough.
5 Cups All Purpose Flour
1 Cup Cold Water
Dash of Salt
1/2 Cup Milk
Mix above ingredients, gradually adding Flour a little at a time. Place on a floured surface and knead well. Cut dough in 3 parts.
Roll out 1 part at a time until it is the thickness of a pie crust.
With top of a water glass, cut out rounds of dough. Place a rounded teaspoon of filling in the center of each round. Fold in half and pinch edges to seal. ( I also use my fingers to lightly press out the dough away from the perimeter of the filling before I fold the round in half).
Bring water to a boil. Place the filled rounds into the boiling water, gently stirring the water to keep the Pierogi from settling to the bottom of the pot... a quick stir does the trick. No need to continually stir. You just want the dough to begin cooking in the pot without sticking. The Pierogi will rise to the top of the water when fully cooked.
I fill with either Cheese or Potato/Cheddar filling. the below recipes will fill one full batch of Pierogi.
1 to 1.5 lbs of Farmers cheese ( I use Cottage Cheese that I have thoroughly drained the whey or liquid part of the Cottage Cheese)
4 medium potatos
2 tbsp butter
1/4 to 1/2 cup grated cheddar cheese
Yields approx. 4 dozen Pierogi. They freeze very well, for another time when you are busy and still would like homemade goodness :) When I am ready to serve them, I carmelize onions and sometimes add in a bit of dill for an extra special touch .... Enjoy!!