PIEROGI
Dough:
3 1/2 cups all purpose flour
3 large eggs
2 tablespoons sour cream, buttermilk, or plain yogurt
1 cup water (more if required)
butter or oil
salt and pepper
Combine flour, half of the water, eggs, and the sour cream, buttermilk or
yogurt in a large bowl. Stir vigorously to incorporate the eggs.
Slowly stir in the remaining water until a dough begins to form. Turn out
onto a floured surface and knead gently, lifting dough to stretch.
Continue lifting and stretching the dough until the dough is smooth and
somewhat sticky inside, about 3 minutes or so. Do not overwork the dough - if
it begins to become elastic, allow it to rest 5-10 minutes under an overturned
bowl before working with it again.
When the dough has been kneaded enough, place in a storage bag in the
refrigerator to rest 20 minutes, or leave on the counter under an overturned
bowl 30 minutes, to allow any gluten which may have developed to rest.
While the dough is resting, you can prepare the filling.
Filling:
3 medium or 2 very large waxy potatoes (baking)
3 T unsalted butter
1-2 T light olive oil (or schmaltz)
1 large onion, minced
2-3 cloves garlic, minced
2 cups cabbage, finely shredded
1 small leek, finely minced (optional)
2 T Parmesan or white cheddar cheese, grated
Cook the potatoes in their jackets, in a covered heavy pot with barely
enough water to cover them in slightly salted water (add about 2 tsp salt to
the water). Simmer over low heat until potatoes are fork tender, then remove
from heat. (If you can judge when they'll be done, remove from heat 10 minutes
in advance and just allow to steam in the pot with the heat turned off).
Allow the potatoes to cool sufficiently to handle, and rub off the skins
with a clean towel. Drain the pot you cooked them in, and return the potatoes
to the pot and shake them around a bit to dry them.
Put the potatoes through a sieve or a potato ricer if you have one,
otherwise, use a masher. Set them aside.
In a skillet, combine butter and oil or schmaltz over medium heat to
melt. Saute the garlic, onion, and leek, if you have one, for a few minutes
until they begin to take on a translucent color.
Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring
constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then
add the potatoes, cheese, and season to taste. Remove from heat and go on to
work with the dough again as the filling cools.
Remove the dough from the refrigerator and form it into balls 1 1/2 to 2"
in diameter. Roll each out with a rolling pin into a 3-3 1/2" round
approximately 1/8 inch in thickness. Cover the ones you've made with a damp
paper towel as you work. If you prefer, you can use a KitchenAid pasta roller
attachment (or other pasta machine) to roll out the dough circles. Be sure to
flour both sides lightly first.
Hold the dough in one hand, and place a round ball of filling or spoonful
into the center. Fold in half to enclose the filling, and pinch the edges
securely together. Don't allow filling to touch the edges to avoid an imperfect
seal. Be sure there are no openings along the edges, or the filling will boil
out.
Boil a large pot of salted water as you continue to fill the remaining
pierogi until all the ingredients run out. As you work, place a sheet of waxed
paper dusted lightly with flour or corn meal over and between the pierogi
layers until ready to boil.
Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time
and cook for a few minutes until they float to the surface. Remove with a
slotted spoon and continue til all are cooked. Serve fresh with melted butter,
or saute in butter until lightly brown on outside.
An alternative to cooking these in water is to boil them in the broth
remaining from a boiled ham, or in chicken broth.
NOTE: If your pierogi are too doughy, you either rolled the dough circles
so they were not thin enough, or if their thickness was correct, they may not
have been evenly rolled or cooked sufficiently. The first attempt is not always
perfect, but if you note where you could have done better, your next batch will
be much improved!
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
