If your child hasn't heard of pierogi, tell him to think ravioli, Polish style. Made with a little cake flour, the pasta dough for this recipe is easy to roll, and the cheesy mashed-potato filling has real kid appeal. These dumplings are a lot of fun to prepare together for a weekend lunch or supper.
Ingredients
PIEROGI DOUGH
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon salt
- 2 large eggs
- 1/3 cup water
POTATO, ONION, AND CHEESE FILLING
- 3 large baking potatoes, peeled and cut into chunks (about 4 cups)
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/4 cup sour cream
- 1 cup grated sharp Cheddar cheese
- 3 to 5 tablespoons milk
- Salt and pepper to taste
THE FINISHING TOUCHES
- 4 tablespoons butter
Instructions
1. Combine the all-purpose flour, cake flour, and salt in a large mixing bowl and make a well in the center. Add the eggs and water. Using a large fork or whisk, blend just the liquids together. Switch to a wooden spoon and gradually stir in the flour from the sides of the bowl.
2. When the dough forms a ball, turn it onto a flat surface dusted with just enough flour to keep the dough from sticking. With floured hands, knead the dough for about 7 to 8 minutes.
3. Put the dough in a bowl, then cover the bowl with plastic wrap and set it aside while you make the pierogi filling.
4. Put the potatoes in a stockpot and add enough water to cover them by several inches. Salt the water well and bring it to a boil. Cook the potatoes until tender, about 10 minutes.
5. While the potatoes cook, melt the butter in a medium-size skillet. Add the onion and sauté it over medium heat, stirring often until light golden, about 8 minutes.
6. When the potatoes are done, drain them and then transfer them to a large bowl. Add the sautéed onion, sour cream, Cheddar cheese, 3 tablespoons of the milk, and about 1/4 teaspoon of salt. Mash well by hand, adding enough salt and pepper to ensure that the filling won't be bland. If the potatoes seem a bit dry, mash in another 1 to 2 tablespoons of milk. Set the mashed potatoes aside.
7. Divide the dough in half. Working on a floured surface with 1 half at a time, roll the dough very thin - thinner than pie pastry. If the dough springs back (it should stay where you've rolled it), let it rest briefly.
8. Using a 3 1/2- to 4-inch round cutter (the open end of a clean, empty can works great), cut the dough into rounds. Gather and roll out the scraps to make as many as possible (about 24 to 30). Then put 1 scant tablespoon of the filling in the center of each round, molding the filling into a football shape.
9. For each pierogi, dip your finger into a bowl of water and run it halfway around the perimeter of the dough, moistening a band about 1/2 inch wide. Fold the dry half over the moistened half (the dough will stretch slightly as you fold it) and firmly press together the edges to seal the pierogi.
10. Bring a large pot of salted water to a boil. Carefully slide 5 or 6 pierogi at a time into the boiling water. Once they rise to the surface, let them boil for 7 minutes. Then use a slotted spoon to transfer them first to paper towels to drain for 30 seconds and next to a baking sheet lined with plastic wrap. Now you can use half of the pierogi to finish preparing the recipe and freeze the other half (for up to a month) for a future meal.
11. Melt 2 tablespoons of the butter in a very large, heavy skillet. Add the onions and sauté them over medium heat for 5 minutes, stirring often. Add the remaining butter, the cabbage, and 2 tablespoons of water. Salt lightly. Continue to sauté, partially covered, until the cabbage is wilted and lightly browned, about 7 to 8 minutes.
12. Add 12 to 15 pierogi to the pan. Cover and heat the mixture for 3 to 4 minutes. Serve at once. Makes enough to feed a family of 4.
Food , Recipes
