This is the recipe we use. My wife says it is quite like what she remembers from her grandmother from the Old Country.
Pierogies (Serves Four)
Bob Matuszewski's grandmother—the original source of this recipe—typically made these pierogies by shredding some roasted shoulder meat or by running cooked shoulder through a grinder, for a deeper texture. But ground venison works equally well, yielding a golden-hued venison pocket similar to fried ravioli.
Dough:
2 cups flour
2 large eggs
1/2 teaspoon salt 1/2 cup water
Filling:
1/2 cup ground venison, browned
1 finely chopped onion
1 tablespoon butter
Salt and freshly ground black pepper
• 1 To make the filling: Sauté the onion in the butter until translucent, and then season to taste with salt and pepper. Mix with the browned venison and let cool.
• 2 To make the dough: Mound the flour on a kneading board (or any nonstick counter surface) and form a hole in the center. Drop the eggs into the hole and cut them into the flour with a knife. Add the salt and water and knead the dough until it's firm. Cover with a warm towel and let rest for 10 minutes. Divide the dough into two halves and roll out the halves until thin. With a biscuit cutter or a glass, cut the dough into rounds.
• 3 Spoon a dollop of filling onto the middle of each round. Moisten the edges with water, fold the dough over, and seal the edges together firmly with the tines of a fork. (Be sure they're well sealed so they don't open while cooking.)
• 4 Drop the pierogies into boiling salted water and cook for 4 minutes. Remove from the water with a slotted spoon.
• 5 When ready to serve, melt a few pats of butter over medium heat. Sauté the pierogies on both sides until they're golden brown. If desired, serve with sautéed onions.
Bill and Susan
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I learned to make them from a Polish friend many years ago. I roll the dough on a floured board and cut into 3 inch squares, fill with a potato and cheddar cheese mixture and fold over like a turnover and wet seal them before placing in boiling water with oil. Cook for several minutes and drain and place on cookie sheet to dry. Coat them with butter before storing them in fridge or can be frozen. My recipe makes about 60 and they usually get eaten before they can be frozen. It seems to bring the kids home for a quick visit. Fry them in a frypan with butter and sliced onion. or can be deep fried. A few weeks ago taught our 16 yr old grand-daughter how to make them. It is a good project for at least 2 people. They are good served with sour cream or just some salt and a little shake of vinegar.
Hi Heathertee2002, as you requested, here is the recipe we use for Russian meat pierogi. We hope you like them!
RUSSIAN MEAT PIEROGI
Dough:
2 cups all purpose flour
Pinch salt
1 egg
Lukewarm water
Knead, adding water as necessary. Dough will be pretty loose, but not sticky
Filling:
1 lb. Ground beef or pork sausage, browned and drained
2 hard boiled eggs, cooled and finely diced
½ cup sour cream
1 onion, finely diced and sautéed
2 cloves garlic, finely diced and sautéed
1 tbs. dried parsley (optional)
1 tbs. Caraway seeds, slightly crushed
½ tsp. Salt
Pepper to taste
Divide dough in half, working with one half at a time. Roll out to less than 1/8 inch thick. Cut into 2 ½ to 3 inch circles. Place a heaping teaspoonful of meat mixture in the center of each circle, folding them over and press firmly to seal. (You might want to use some egg white as “glue.”)
Boil pierogi in salted water in a wide, deep pot. When almost done they will rise to the top. Continue to cook in simmering water for 4 to 5 minutes longer. Remove from water and drain. These may be eaten immediately or fried in a little butter. Eat however you like, but great with Russian borscht or Russian red cabbage soup.
This meat filling can also be used with your favorite pie dough. These are baked at 350 degrees for about 25 minutes or until nicely browned. Delicious!
Ellen & Loyd Guidry
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There is a small Polish village on Long Island and the pierogis they make are out of this world. They make a yummy mushroom pierogis that I stir fry up and serve with a mushroom gravy - YUM!!!
The potato pierogis are great around the campfire. Try it. Lightly brown (the burnt version smell like the NYC pretzels in the winter).
We like them with potato and sauerkraut, potato and onion, potato, jalapeno and cheese. Mom used to make a few with fruit filling, but they are much harder to hold together.
Denny & Ellen
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DW made frozen Potato & Onion with 2# of fresh Sauerkraut and 1# cooked Dinner Sausage. The three ingredients baked in a Cassarole Dish. We thought they were tasty. I had Onions on the Side.
Dan & Twi
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