I made pierogies. Overall, I’m glad I did, because I’ve never made them before. The recipe I used is here, and it worked–though when they say to salt the filling “rather well” you might want to take that with a grain of…well, you know, and scale back a bit. Mine was a tad too salty.
They came out fine. They tasted great. But I decided two things: 1. pictures of pierogies are boring, and 2. I probably won’t make them again.
As two of my friends told me–friends who used to make pierogies but don’t anymore–you can eat Mrs. T’s Pierogies, from the frozen food aisle, and they taste pretty much the same. They’re much less trouble, too. And they use far, far fewer dishes. I think I used pretty much every pot and bowl I had to make these.
The dough consists of flour, butter, and warm water. The recipe says to do it by hand, but I did it in my stand mixer.
While the dough is resting, you boil some potatoes and fry some onions. After the potatoes have boiled and been drained and cooled slightly, you mash them up with a potato masher and combine them with the cheese and the onions, and set aside.
A word about the cheese: the recipe says to use farmer cheese, but I used crumbled up Queso Fresco, because here in San Antonio it is much easier to find and I think it’s similar in texture. It worked fine, in any case.
Next, you roll out the dough. After it has rested some it is very easy to work with. To cut and shape the pierogies, I used my multipurpose dumpling, etc., maker. It is usually, in my kitchen, called upon to make empanadas (in fact, I don’t even want to think about how many empanadas this poor little tool has seen). But it worked perfectly for the pierogies.
And then, just when you think you’ve used every pot in the kitchen, you need to bring a large pot of water to a boil. Add the pierogies a few at a time, and take them out just as soon as they float to the top–about a minute or less.
And then, wash the dishes. All. The. Dishes.