Saturday afternoon I had every intention to make my homemade pierogies to freeze for a quick meal. Every intention. Really. I thought I would start them right after we took our puppy Dexter for a short walk. We get to the boardwalk for our walk and see all the people in the water and you know what happens? We turn around, sprint home, get into our wetsuits, and there goes pierogi making until another day.
So, Sunday rolls around and there’s no excuse. There’s a bad rip current and choppy waves, so I get into the kitchen and make my pierogies. And boy am I glad I did. They look so pretty! And I’ll be glad when I’m busy and need a quick meal!
I always used to make Mrs. T’s pierogies, but it’s my motto that fresh, homemade, and handmade is always better than anything boxed. Besides when you have some spare time, why not get in the kitchen and cook something fantastic that can be frozen for a later date? My freezer is packed with things like that! Sometime this week I plan on making sauerkraut as well!
The dough for this recipe is SUPER easy to work with as long as you keep it chilly. The recipe tells you to moisten the dough to create a seal, but I just used a fork to crimp the dough closed. Let’s see. I think that’s everything. Oh, this is actually a Rachael Ray recipe, which I followed semi closely. If I made any additional changes besides the one listed above, I’ll let you know below. The original recipe can be found here: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/holiday-pierogi-with-brown-butter
- 1 pound baking potatoes, peeled and quartered
- 2 tablespoons butter
- 3/4 cup shredded white cheddar cheese
- Salt and pepper
- 2 3/4 cups flour, plus more for dusting
- 1 large egg
- 2 tablespoons onion, diced (optional)
Note that the original recipe has you make a brown butter sauce for the pierogies, but since I’m freezing them, I won’t be making that here.
1- In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter. Stir in the cheddar cheese, onion (if using) and season with salt and pepper.
2- In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour.
3- Transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.
4- On a floured work surface, working with one-quarter of the dough at a time, roll out each piece. You don’t have to be be precise in rolling (you’ll see mine below!). You can always re roll leftover dough. But, if anything, make sure to roll the dough out nice and thin.
5- Using a 4-inch biscuit cutter (I used the top of a glass), cut the dough into rounds. Start with one piece of dough and keep the remaining three in the refrigerator.
See my rolling out of the dough was anything but precise! This piece looks like South America!!
6- Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, if it needs it. Otherwise just press closed and crimp with a fork.
7- In a large pot of boiling, salted
water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Or freeze as I did. I lined a gallon ziploc bag with wax paper, placed a single layer down, placed wax paper on top of the first layer, added a second layer of pierogies, and went through this one more time. I had two ziploc bags full at the end. I then placed both bags in the freezer.