Originally, pierogi was a peasant meal, but it eventually increased in reputation throughout all social classes, as well as nobles. Ask anyone who is Polish what pierogi are and they will answer you with: “delicious”. There is not any specific time or occasion that pierogi are made specifically for, although they are always found in large quantities at many festivals and at religious happenings, playing an important role as a cultural Polish dish. Personally, pierogi are seen as a symbol of “gathering” or “togetherness”. My entire family lives in Poland (aunts, uncles, and cousins), and every time I visit Poland, my family (both on my father’s and mother’s side) instinctively tells me that they will be serving pierogi because as a child, I loved pierogi, and I still do. A plate of pierogi is not just a plate of food to my family―it is a meal that makes us all smile while also fighting each other to decide who will get the last bite. In Poland, my family will only make pierogi from scratch. The same applies here in Canada, although on rare occasion my family will buy pre-made ones because it is very time consuming to make them.
Recipe
Ingredients
– 5 cups flour
– 5 tbsp butter or 6 tbsp vegetable oil
– 2 tbsp sour cream
– 2 eggs (whole)
– 1 egg yolk
– 1½ tsp salt
– 1½ cups lukewarm water
– 5 cups flour
– 5 tbsp butter or 6 tbsp vegetable oil
– 2 tbsp sour cream
– 2 eggs (whole)
– 1 egg yolk
– 1½ tsp salt
– 1½ cups lukewarm water
Procedure
- In a small bowl, beat eggs and egg yolk, and set aside.
- Melt butter and set aside.
- Mix salt and lukewarm water and set aside.
- In a large mixing bowl, combine 4 cups of flour with melted butter and sour cream, add beaten eggs, and mix ingredients with warm water, stirring constantly so that the ingredients can mix properly.
- Place dough on a table and knead with remaining 1 cup of flour into a smooth and soft pastry.
- Divide the dough in half and cover with warm bowl or pot. Let the dough stand for about 15 minutes before working with it.
- Meanwhile, prepare pierogi filling (e.g. mashed potatoes, sour kraut, fresh diced fruits) of your choice and set aside.
- Cut the large piece of dough and on a floured surface, roll it out into a thin circle, about ¼ inch thick.
- Cut the dough using a 2½ or 3 inch circle cutter.
- Place about 1 tablespoon of the filling in the center of each circle of dough, and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi.
- Cover the already prepared pierogi with a cloth so they don't dry out before you cook them.
- In a pot, bring water to a boil.
- Gently place pierogi in water.
- Remove pierogi from pot once dough has softened.
- Add melted butter on top of pierogi so they do not stick together.
Photo source: http://usas.go3.pl/gfx/uploaded/pierogi.jpg
