A Chef in the making....

Sunday Funday got off to a good start!!!! My grandma showed me how to make pierogi!!!!!! I have loved these for a long time. I always wanted to learn to make them and that time came Sunday! I remember going to Toledo, Ohio and having these I think it was Stanleys Market and well My grandma and her sister used to make them all the time also! Its not that hard its just time consuming... Started at 10 am and finished by 12:30. I made a total of 65... Now the hard part is finding the cheese to use. I think I'm going to try the fruit ones too! Now gota go to the store and buy a heavy duty mixer!!!!


In case you dont know what a Pierogi is...

Pierogi- Pierogi are served in a variety of forms and tastes (ranging from sweet to salty to spicy) in Polish cuisine. Pierogi were traditionally peasant food, but eventually spread in popularity throughout all social classes, including nobles. They are served at many festivals, playing an important role as a cultural dish. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily. Polish pierogi are often filled with fresh white cheese (curd, pot cheese), potatoes, and fried onions, which is the most popular variety in North America. In Poland more popular are pierogi filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (various berries, with either strawberries or blueberries being most common). Sweet pierogi are usually served with sour cream, while savory with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka filled only with dried wild mushrooms – are served in clear borscht.^[1] Leniwe pierogi ("lazy pierogi") are a different type of food, similar to lazy vareniki, kopytka, or halušky.




Time to get on making me some pierogi!!!! Well if you ask for a recepie you wont get one haha. There is no measuring out ingredients or any of that in the Pollock way of cooking!! It's a little of this add some of that well that looks right don't you think...

So we start out mixing the cheese with a few spices and onions and what not in a large bowl. We used 5 tubs of cheese. Stuff was cold made my hands go numb damn it...


MmMmMm that  the good stuff.... After thats all mixed up you can do 2 things. Keep all the cheese in the bowl and scoop it as you need it or make small balls to put into the dough. I choose the balls since its faster. 



Next comes the fun part making the dough! You have to use a heavy duty mixer! None of those hand mixers the little motors just cant take it...  Add 5 eggs (only thing that was ever fixed in this whole process) then add some flour... I asked how much and got enough but not too much.... WTF haha

So if you add too much flour just add some water. Easy enough... Beat the eggs then add the flour and wahlah i have the dough! This will stuff about 8 or 9 perogi depending on how much cheese you put in them...


Cover the counter with flour and roll out the dough and cut it using this old anciet polish cutting tool
(aka a large soup can) ha...







After you get the dough cut into circles add the cheese to center fold and pinch the dough shut!



after you have 5 completed you can boil them until they float.... After they start to float remove with a spoon and rinse under cold water to keep them from sticking to each other!



After rinsing them off set them on drying racks and let them dry till they are no longer sticky. This is the longest part!!! After Drying double bag them and freeze them...





Or fry em up and enjoy!!!




It was a good time making these. I can not wait to make some more, I think I am going to sell them at our garage sell this spring. $10 for 6.... Wonder if I will make any money... Going to try fruit ones sometime soon. You have to deep fry those tho. Top it with some whip cream and brown sugar and it should make for a good desert...