Pierogies!! Perfect to commemorate a great Catholic feast day and great Polish saints and a soon-to-be saint.
|Pierogies fried in butter and green onions.|
It was through Divine Providence that I read a site on using encouraging readers to use staples in their kitchen in order to make meals. One suggestion was for homemade pierogies. Pierogies? Why, that is a Polish dumpling! Venerable John Paul II is Polish. St. Faustina is Polish. I am very thankful to the God for revealing this magnificent feast of Divine Mercy Sunday, through His Polish saints... St. Faustina, St. Maximilian Kolbe, Pope John Paul II, Sister Faustina's confessor, Blessed Sopocko.
My family loves Pierogies. You can get very good Pierogies in New Jersey because some of the northern towns have large Polish population, e.g. Garfield. The best you can do in Hawaii is the frozen Mrs. T brand. I have been wanting to make Pierogies for a long time but never got around to it until yesterday that is.
I had to do a little research on the internet. I found three recipes that I sort of spliced together to come up with the one I thought would be like the ones I remember eating back home.
My family and I loved them! I prepared them the way my sister told me her husband liked them with butter and green onions. The recipe is below.
I made a lot of filling so I hope to make some more Pierogies today. BTW, how is it pronounced? Pier-oo-gees? or Pier-oo-hard G?
I modified the recipes to utilize ingredients I had at hand and the amount so that some could be frozen for later.
2/3 cups milk
1 tsp. salt
Approximately 2 cups flour
Mix all ingredients together in a bowl and then knead until the dough somewhat elastic. Approximately 10 minutes of kneading time. Cover and let rest for approximately 15 minutes to 1/2 hour.
|Potato Cheese Filling|
5 Medium sized potatoes
1 cup shredded sharp Cheddar cheese
4 tablespoons yogurt
Salt and Pepper to taste
1 Medium onion, diced and fried in 2 tablespoons butter (or extra virgin olive oil) until onions are well browned but not burnt.
Peel and boil potatoes in salted water until a fork goes in easily. Drain and place in a bowl. Add the browned onions, yogurt and cheddar cheese. Salt and pepper to taste. Set aside.
Divide the dough into four parts. On a lightly floured surface, roll the dough very thin but not paper thin. Cut into rounds. I used a clean tuna can to cut the rounds.
Fill with approximately 1/2 tablespoon full of filling and fold the dough over and press to seal tightly. If the sides with not stick together, use a little water to help seal the Pierogies well.
|Approximately 30 small Pierogies|
2 Tablespoons butter
3 large Green onions, minced
Saucepan with boiling salted water
Heat a skillet and add the butter. When the butter melts, add the green onions and brown being careful not to let the onions burn. Turn off heat.
Cook the Pierogies in the boiling salted water, approximately 7 at a time, until they float. Drain and to the skillet with the browned butter and green onions. Continue until 21 Pierogies are done. When the 21 Pierogies are in the skillet, turn the heat back on to medium and cook until the bottoms of the Pierogies are golden brown.
Serves 3 for lunch or light dinner.
Serve with a green salad.
BTW, I want to wish you an early Happy Feast of Divine Mercy!