Nanner's Pierogies

My 50th post! Gotta make it a good one!

 

As I've said in this blog before, there are some dishes that no matter how hard you try, your mom always makes them better. For me, its my mom's calzone. What's even harder is attempting to make someone else's mom's recipe (its a confusing way to put it, take it word by word), because you know it will never be as good, but you still try, because your a dreamer. a believer. a chance taker.

Jake's mom makes the best pierogies, so I decided earlier this week to put it on the meal schedule for Friday! Let's see how it goes...

 

Now this recipe is divided into three parts, the filling, the dough and the sauce. So I'm going to separate the post that way as well.

 

Filling- What you need

2 Large potatoes

1/2 cup cottage cheese

Pepper

 

Peel and cut your potatoes. Put them in boiling water until they cut easily with a fork. Drain and Mash them. In a large bowl mix the mashed potatoes, cottage cheese and a couple dashes of pepper.

Dough- What you need
3 cups flour
1 cup warm water
2 tablespoons oil
1  egg
1 tsp salt

 

Whisk your egg in a small bowl. Add oil and water. Mix this in a large bowl with your flour and salt. Knead well, to make dough soft. Let it stand covered for 10 minutes. Roll out thin on a floured surface. With a large class, cut out circles in the dough as close together as possible.

Place a teaspoon of your filling in the center of each circle and fold over. Pinch the edges to seal.

 

 

Drop the pierogies in salted boiling water with a little oil. Cook for 10 minutes or until they float, stirring occassionally (and gently).

 

 

Sauce- What you need

Salt pork- 1 chub (diced)
1 Large onion- diced

 

While the perogies are cooking, fry your diced salt pork (like bacon) and diced onion.

 

After 10 minutes, your pierogies and sauce should be done. Drain your perogies carefully and place them on a plate. Cover them with the salt pork and onion. Serve with sour cream.

 

 

This recipe took A LONG TIME to make- at least an hour and a half. Definitely worth the while, just wish I had planned for it to take that long!!