Babcia’s Pierogis

(from Violetdragonfy’s recipe box)

This is my grandmother’s recipe. Its got lost so many times, that several of my family members try and keep a few copies hidden in their recipe books. I hate to post it on a public board, but I know I will never lose it here.

Source: Babcia Hedwig

Serves 12 people

Categories: Polish

Ingredients

  • Pierogi:
  • 2 eggs (large)
  • 1/2-cup water
  • 2-cups flour
  • 1/2-tsp salt
  • Cheese filling:
  • 1-lb (about 2 cups) dry large curd pot cheese (cottage cheese will work, but farmer's cheese is the best)
  • salt and pepper to taste
  • scallions to taste
  • dash of sugar (optional)

Directions

  1. Put flour in large bowl, make a hole in the center, break eggs into flour.

  2. Cut flour mixture with fork, sprinkle salt in (swirling with fork). Add water.

  3. Knead dough until firm (not wet or tough). If dough feels wet add some more flour.

  4. Divide dough in half. Place each half in its own bowl, cover and let rest for 10 mins.

  5. Mix together cheese filling ingredients in a separate bowl.

  6. Roll out dough on a lightly floured surface. Cut round circles with a cup. Spoon in 1-tsp (rounded) of cheese filling to the middle of the circle. Wet half of the circle with water (using your finger). Fold circle in half (dry half and moistened half should touch). Press the matched ends with fork. (Dough can be reformed to make more rounds as needed)

  7. Drop in about 5-6 pierogis in a large pot of boiling water (on medium heat). Cook for 3 mins. If any fall to the bottom, gently scrape them up. Cool cooked pierogis on a plate.

  8. After boiling you can eat them right away or freeze them in a tightly sealed freezer bag. To eat right away, lightly fry the pierogis in butter, serve with sour cream. If frozen, thaw in fridge overnight before frying (never fry a frozen pierogi or one that hasn’t thawed completely).

  9. Makes about 12-20 depending on th size of the rounds.

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