Wednesday, March 14, 2007


To make the pierogi.

Peel and dice five average sized potatoes. Boil them and then mash them together with about 1/2 a pound of sharp cheddar cheese. Reserve.

Now the dough can be a bit tricky. This is how I do it. Sift 8 cups of flour and add an egg for each cup (so 8) add a 1/4 cup of olive or vegetable oil. Combine in the way you would a pie crust and then slowly add water a tablespoon at a time (cold cold water). When it all sticks your going to have to start adding flour slowly until the dough is moist but handleable with dry hands.

Divide the dough into three parts and roll out the dough as thin as shown above.

Then cut out circles with a 1 C measuring cup or something of similar size.

Stack the circle three high on plates with some flour in between. Any more and they will stick together and this dough only rolls well twice.

Take a little more than a teaspoon of filling and roll it into a ball. Place the ball in the center of your dough circle.

Stretch and fold one side of the circle over the filling ball.

Pinch the edges shut so the seam is water tight. I fold the edge up and over and then pinch just to be safe.

Repeat about 4 dozen times.

Feed the ravenous Elias who is staring longingly at your cheese and potato filling with leftovers.

Boil water and toss pierogi in a dozen at a time. They are done when they float. Remove them with a slotted spoon toss them in a pan and fry them. Also they freeze well after they have cooled down lasting about 6 months.