I made pierogies today so I thought I would take a few pictures as a guide to the process.
I usually start with the potatoes & onions, boil the potatoes, fry the onions. Mash the potatoes with the onions, cheeses and cinnamon. Set this aside until ready to fill.
Next mix the dough and set it over a pan of hot water. Let it rest 15 minutes before rolling out.
Yes, it is in the sink. There is not enough room on my counter.
Cut off a piece of dough and roll it out. Try to roll it as square as possible, just to reduce waste.
Put spoonfuls of dough on the filling about 2 inches apart along the bottom edge. Fold the bottom edge over the filling, press close to filling to seal and squeeze out as much air as possible.
Mom used a glass to mark the half moon shapes on the dough, then she cut out the shapes. But I learned with a friend to use a biscuit cutter, if your cutter is sharp enough it marks it and cuts in one step.
Flatten the edges of each pierogi and pinch closed. Set them aside under a towel until the whole sheet of dough is completed. Cut off the trailing pieces and set them aside too.
Put all the pierogies and the “skins” (the spare strips of pasta) into the boiling water, bring the water back to a boil and cook 15 minutes. Remove with a large slotted spoon, (I use a chinese spider, Mom used a strainer) and place on a cookie sheet to cool.
Store in the fridge until ready to fry. If you aren’t sharing with the world, the remainder may be frozen.
The recipe as listed makes what Mom called a “batch”. We used to make a double batch and give them out to the family. When I was young, Mom kept enough for dinner to feed the 5 of us living in the house, my sister Lois got to take enough home for her dinner (after she spent the afternoon making 600 pierogies) and Mom gave the remainder to aunts and whoever my Dad decided needed some.
Tomorrow, I will bring some to my aunts. The legacy continues.