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Amelia Islander

Easter Pierogi a Holiday Treat

Apr 10, 2017 02:00AM
Pierogi, or Polish dumplings, are most often prepared for large family gatherings like Christmas and Easter. They are a welcome addition to an Easter ham or turkey. The dumplings are easy to make, but they are labor-intensive. Most Polish cooks make their dough and filling in advance and then fill and boil the pierogi the day before serving.

The following recipe will make 24 pierogi, or 12 servings.

Potato filling ingredients: 6 Tablespoons butter 1 cup chopped onions 4 cups cold mashed potatoes 2 teaspoons salt Pepper to taste

Dough ingredients: 3 eggs 8 ounces sour cream 3 cups flour ΒΌ teaspoon salt 1 Tablespoon baking powder

For the potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out to 1/8 inch thickness, or as thin as possible. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Set aside or store in refrigerator until ready to finish the dish. Right before dinner, melt 2 Tablespoons butter in a frying pan and fry the pierogi until they are golden brown, turning once. Serve hot, with applesauce on the side.