Old World Pierogis Food

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

OLD WORLD PIEROGIS

Steps:

• Mix together the dry ingredients and incorporate the beaten eggs, sour cream and butter. Mix with fingers until well blended. Put into covered round bowl and drizzle with the bacon fat or olive oil, flipping the dough in the bowl to coat the outside with the oil.....let the dough rest for at least 15 minutes.
• Mash the potatoes with a fork and incorporate the cottage cheese, mixing well. Saute the green onion and the carrots in a little butter....remove from heat and add to the potato mixture. Add the rest of the seasoning and mix well.....form little mounds of the mixture using a teaspoon. You should have approximately 18 to 22 mounds......the dough recipe makes about 18 pierogis so you may have to make 2 batches of dough.....you may want to make another filling anyway to fill the rest of the pierogis...good to have a variety...you can fill with Bavarian sauerkraut with mushrooms and onions ...or you can fill with various types of ground meats and seasonings or various veggies chopped fine.....set the mounds aside and roll out the dough on a floured surface kneading it lightly before doing so. You will roll it out to an 18 inch circle. Make an oval form out of cardboard or paper that is 5 inches by 3 inches....move the form around the dough circle and cut out the shapes with a plastic knife.....set all the ovals aside.....when you are finished making all the ovals you can fill them and fold the dough over, crimping the edges with a fork dipped in flour.....you may first want to press the edges gently with your fingers......set these filled pierogis on a plate till all are finished. Take a medium sized chicken fryer or kettle and fill half way with water and add 1T. of salt....bring this to a rolling boil.....drop in about 6 pierogis and boil for about 2 minutes or till they float to the top....remove with a slotted spoon and place on a platter until they are all boiled.....take a cast iron skillet or heavy frying pan and melt some butter in the bottom.....(about 1 T.)...place the boiled pierogis in the hot buttery pan and brown them on both sides.....serve hot with sour cream. If you like add some sliced onions in the pan and brown them along with the pierogis.