3-2-1 Peirogies

(from suski’s recipe box)

for toning your upper arms

Source: Grandma B (from RecipeThing user TheKittyLover42)

Categories: Polish traditional potato

Ingredients

  • 3 cups of flour
  • 2 eggs
  • 1 cup sour cream
  • 5-7 medium potatoes OR 1 head of cabbage
  • salt and pepper to taste.
  • Optional:
  • onion (dried or fresh)
  • Cheese of choice (but american does quite well)

Directions

  1. First:

  2. Boil and mash potatoes (or fry up cabbage for cabbage stuffed). Add salt and peper to taste. Onion and/or Cheese is option, but makes ’um really tasty. Place to the side.

  3. Then:

  4. Combine flour, eggs and sour cream in bowl.

  5. This is really really stick dough. It will stick to everything, hand, face, bowl, table, spoons, rolling pin. Keep flour handy and flour your surfaces liberally; keep a bowl of water standing by; have a fork ready; keep the potatoes on hand, and make sure you have a teaspoon ready.

  6. Also suggested: have two pots of water at a light boil ready to go as well as colander in the sink.

  7. Roll dough into a long log, about 1 1/2 inches thick. Slice or pull off about 1 inch at time, and roll flat until about 1/8 an inch thick and vaguely round. (Have advil standing by for muscle pain later)

  8. Place heaping teaspoon of potato mixture off center. Dip finger in water, run it around the edge of the dough. Fold it over and press with finger. Take the fork press the edges together with a light force, making sure that your potato won’t leak out. Place to the side on LIBERALLY FLOURED surface

  9. When you have between 8-12 of them, place them in the boiling water. It will take anywhere between 3-8 minutes for them to rise to the top of the water. Once they have risen, give them 3 minutes on the surface, and then remove from the water to colander. Let them cool. (They are really really good right now with a little bit of butter and salt) Repeat until all the dough is used.

  10. Serving suggestions:

  11. ~They can be immediately served with salt and butter, very good covered in fried onions.

  12. ~They can be cooled and deep friend for a lovely crispy texture.

  13. ~They can be cooled and frozed for up to 4 months.

  14. (~because they are quite a bit of work, we usually double the batch, eating some now and freezing the rest.)

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