Making Pierogi

 

I was lucky enough to be invited to a friend’s house on Wednesday to learn how to make Pierogi.  And, I love Pierogi.  If I am at a restaurant and Pierogi are on the menu, that is what I will order every time. I am not Polish and did not grow up making any Polish dishes, but in the Detroit area, Polish food is very commonplace and have many friends and relatives who are great Polish cooks.  There was a Polish festival we attended often and there is an area of Detroit known for it’s Polish restaurants.  I’ve had delicious Pierogi in Pittsburgh where my daughter lives, as well.

So, Pierogi are basically a filled dumpling that is boiled, then sautéd with chopped onion.  It is traditionally served with sour cream.   The ones that I made and brought home are filled with sauerkraut, minced onions and sour cream and everyone’s favorite mashed potato, grated onion and cheese.

The hardest part is rolling out the dough and cutting the squares evenly, but after that you soon get the hang of filling and shaping them. We boiled the ones we made, put on cookie sheets and then placed the cookie sheets in the freezer.  After the Pierogi are frozen, you can put them in freezer bags to take out and sauté anytime you wish.  

My friend did cook up a few for us to try and they were so good.  I am now all set for meatless Fridays during Lent and have a new skill I can use again.

Happy Friday!