Traditions...Pierogies

When I was a little girl, Christmas Eve was the best day of the year!  It meant traveling to Harsens Island where all of my dad's side of the family would get together.  I got to be with all of my cousins, open gifts, enjoy family time and devour traditional homemade Polish food. 

Along with the polish food we "shared" the sacramental bread Hostia.  You walked around to every person offering them a piece of yours, you took a piece of theirs, ate it and wished each other peace and a Merry Christmas, kissed/hugged.  On the Anti-side of "tradition" I NEVER took part in eating the creamed herring, it was supposed to bring you wealth (need a do-over on that one) but honestly just looking at that was disgusting as a child and I was not eating it!  lol

My fondest memories of my Busha (Grandmother) was cooking and especially on Christmas Eve the pierogies over the stove, laughing and just enjoying her family around her, always happy and talking about family and tradition.  This is my mission for making pierogies this year (and homemade kielbasa this weekend) for my dad who passed away 2 months ago.  He always talked about family and tradition and LOVED the Christmas season and celebrating with his family and friends! 

He was loved and adored  by everyone who knew him because of his values, loyalty, generosity and love of family.  I miss him more than words can ever say, he was my rock, my strength, my peace, my guidance, my protector, my maintenance man (lol) and everything else I needed him to be.  So in his honor this year I will keep tradition alive and forever more. 

XOXO Merry Christmas to all and Happy 2014!!!

Pierogies

Dough

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup light sour cream

2 eggs

1-2 tablespoon Butter

2 tablespoons Olive Oil

 

Combine flour and salt in mixing bowl.  Whisk together eggs and sour cream in small bowl.  Add sour cream mixture to flour mixture, mixing just until combined.  Divide dough into 2 portions.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.  Roll each portion to a very thin 1/8^th thickness on a lightly floured surface.  Cut with a 4 inch round cookie/biscuit cutter into 10 rounds.  (Note: you may re roll the dough one time with the scraps)  Spoon a heaping tablespoon of filling onto each round.  Dough is very pliable so you can fold dough over filling and press edges together to seal.  (Note: If dough will not stick together due to the flour on the round add a little water to the edge and press together.)  IMPORTANT place pierogies on parchment paper sprayed with cooking spray to prevent sticking. 

Bring 12 cups water to a boil in a deep saucepan.  Add 2 tablespoons Olive Oil.  Add pierogies 6-8 at a time; cook 2 minutes or until pierogies float.  Remove cooked pierogies with a slotted spoon and place on cake rack to drain.  Repeat procedure with remaining pierogies. 

If eating immediately, heat a saute pan with nonstick cooking spray to medium heat.  Add pierogies to pan, cook 2 minutes on each side or until golden brown.  Add 1 teaspoon butter to pan and flip pierogies for 1 minute.  Repeat procedure with remaining pierogies.   

If freezing, follow the cooking/boiling process.  When pierogies are dry, place them on a cookie sheet lined with parchment paper (not touching each other) and freeze until firm (2-3 hours).  When completely frozen, place in a gallon size Ziploc baggie separating the layers with parchment paper.  When ready to use simply thaw and follow cooking procedure above. 

NOTE:  If you look closely at the edges of the pierogie they are different.  I scalloped the edges of the potato & cheese with my fingers just making dents and the sauerkraut I used a fork to seal the edges so I could tell the difference.  

Cheddar & Potato Pierogie Filling  

3 cups Potatoes, peeled and cubed

¾   cup Sharp Cheddar Cheese

¾   cup Colby Cheddar Cheese

1 clove Garlic, minced

¾ cup Onion, diced

Salt & Pepper

 

Place potatoes in saucepan and cover with cold water.  Bring to a boil.  Reduce heat to medium/low and continue cooking until soft.  Meanwhile sauté onion in a pan sprayed with cooking spray on medium heat until translucent, approximately 5 minutes.  Add garlic and sauté 2 minutes more.  Drain potatoes when soft and combine with cheese in a bowl and mash with potato masher.  Add onion/garlic mixture to potato mixture.  Add salt and pepper to taste.   You’re ready to fill the pierogies! 

 

Sauerkraut Pierogie Filling

4 cups (32 oz.) Sauerkraut

¾ cup Onion, diced

1 clove Garlic, minced. 

Salt & Pepper

 

Rinse sauerkraut thoroughly in a colander for 2 minutes turning constantly.  Heat a skillet over medium/high heat sprayed with cooking spray.  Add sauerkraut to skillet and continue to cook over medium high heat stirring often.  You want the sauerkraut soft and slightly browned for your filling.  Meanwhile sauté onion in a pan sprayed with cooking spray on medium heat until translucent, approximately 5 minutes.  Add garlic and sauté 2 minutes more.  Add onion mixture to sauerkraut.  Add salt and pepper to taste.  You’re ready to fill the pierogies! 

NOTE:  If you look closely the sauerkraut have "fork" indentations where the potato have finger indentations so I could tell them apart...just and FYI 

 

 

My Dad & Busha