Pierogis are a Polish gift to the world. And such, it is no surprise that everyone asks me for my Great Grandmother Janina's recipe for sweet and savory pierogis. At 100 years old, she is still kneading and filling them with meats, cheeses, and fruit from her kitchen. As this family recipe has to remain a bit of a secret, here is the basic guideline to make a fool proof dough. Fill them with whatever you please; I used fresh blueberries from Mick Klug Farm bought at Green City Market.
ingredients
2 eggs
1/2 cup warm water
2 cups flour, plus additional for kneading (I recommend using King Arthur)
1/2 teaspoon salt
1-1 1/2 teaspoon of vegetable oil
2 tablespoon of unsalted butter
preparation
Making the dough:
On a clean work surface, mound the flour and make a hole in the center. Drop the eggs, oil, and the salt into the hole and carefully beat with a fork, leaving the flour untouched. Slowly incorporate small amounts of flour into the mixture, along with a little warm water, stirring and blending with a wooden spoon until all ingredients are thoroughly mixed. You will have to feel its texture, and make adjustments by adding small amounts of flour or water. It should not feel sticky or wet! If it does, you will have to add back flour slowly. Once you are satisfied with the dough, begin kneading it with your hands. On a dusted work surface, knead the dough for about 8-10 minutes until it is smooth and almost elastic-like. Some people recommend letting the dough rest for one hour by covering it with an inverted bowl, but my Grandma doesn't let it rest, and begins rolling it out right away, as she prefers to work with the consistency and elasticity of the dough in its current state.
Blueberry Filling
(I recommend making the filling before hand, or you can make while you are waiting for the dough to rest.)
ingredients
2 pints of fresh blueberries
1- 1 1/2 Tablespoons of granulated sugar
preparation
Toss the berries with the sugar in a large mixing bowl. Cover and let it marinate for about one hour in the refrigerator.
Rolling & Filling:
Roll out the dough on a lightly floured work surface. My Grandma uses a dusted pastry cloth as her rolling surface (as pictured). Roll out the dough so it's about 1/8 inch thick. Cut circles into the dough with a rim of a glass.
Cut circles with a rim of a glass.
Spoon about one tablespoon of filling in the center of each circle, and fold the dough over to make a half circle. Make sure not to overfill! To seal the pierogi begin crimping the edges with your fingers or with the tines of a fork.
Bring a large pot of salted water to a boil. Boil the pierogis in batches, as not to overcrowd them, for about 3-5 minutes. Remove from the water with a slotted spoon and set aside on a plate. In a frying pan, melt the butter over medium high heat, and add the pierogis for several minutes until lightly browned. Again, work in batches, you never want to overcrowd them. Transfer to a warm platter and serve immediately. I love to top my pierogis with a dab of sour cream!
