Grammy’s Christmas Pierogi
Pierogi, a Christmas tradition.
Pierogi, simple filled dumplings boiled and covered in butter, have been a part of my life since I can barely hold a fork. Growing up, every Christmas Eve these plump little dumplings are boiled by the hundreds, covered in butter and served alongside beautifully breaded flaky white fish. Even though the fish is stunning and a big part of the Christmas Eve meal the Pierogi are the real stars of the show.
Pierogi
Dough:
10 cups of AP Flour
2 tsp baking powder
8 eggs
1 cup of evaporated milk
2 tsp kosher salt
6 TBSP unsalted butter
1-6 TBSP warm water
In a large bowl measure 10 cups of flour (you can divide the ingredients into two seperate bowls, it will be much easier to mix), baking powder, and salt. Measure out evaporated milk and add butter, heat the evaporated milk and butter on low heat until butter is fully melted; let cool slightly. Add eggs into the dry mixture and beat until eggs are incorporated. Stir in the cooled evaporated milk and butter mixture. After the evaporated milk and butter are stirred in completely, start kneading the dough by hand, if the dough is crumbly and dry add warm water one tablespoon at a time until the dough holds together. Once the dough is moist enough to stay together knead the pierogi dough for about 5-8 minutes or until the dough feels smooth and elastic. Wrap up the dough with cling wrap and let it rest for 30 minutes so the gluten in the dough can relax.
While the dough is resting you can cover several baking sheets with parchment paper and sprinkle the parchment with a dusting of flour, this will ensure that the pierogi won't stick. I ended up using four baking sheets but it depends on the size of your baking sheet.
Divide the dough into four equal parts, two if you split up the ingredients. Roll out the dough into a long rectangle with a rolling pin about a 1/4" thick. If the dough springs back and is difficult to roll out, cover it with a kitchen towel and let it rest for another 10 minutes. When rolling out the pierogi dough I do a combination of using the rolling pin and gently stretching the dough by hand to get the desired thickness.
Use a 3" circle biscuit cutter to cut dough into rounds. Fill each round with a tablespoon of potato filing or one prune depending on what filling you choose. Once filled, fold the round in half and pinch the ends together to seal. While filling the pierogi make sure to cover your dough with a kitchen towel so it doesn't dry out. If it dries out it will be harder for the seams to seal, if drying does occur you can dip your finger in some water to moisten the edge before you pinch. Once the pierogi have been sufficiently pinched and sealed you can place them on the parchment covered baking sheet until you fill it with delicious dumplings. Once your sheet pan is filled you can either boil them right away or you can freeze them to make them at a later date.
If you're going to freeze them, place your pan in the freezer. Leave for one hour or until they are frozen solid and the dough no longer feels spongy. Once frozen, place the pierogi in a gallon freezer bag. They can be stored in the freezer for 3 months.
To cook the pierogi, boil them in a pot of salted water. Leave the pierogi in the boiling water until they start to float, once they begin to float let them cook for a minute longer before you strain the pierogi out with a slotted spoon. Place the pierogi onto a sheet pan with a rack on top to drain the excess water off the pierogi. You can finish the pierogi by tossing them in melted butter and caramelized onions or you can pan fry them with butter in a non-stick pan. No matter which way you finish them you’ll have a buttery and delicious dumpling.
Some of my favorite ways to serve Potato Pierogi: toss in lightly browned butter with thinly sliced onions and serve it with a side of sour cream. Or pan fry them with butter until they become lightly crisped and serve it with a side of apple butter or applesauce. Both ways are very traditional and very delicious.
Some of my favorite ways to serve Prune Pierogi: toss in melted butter to have a simply traditional and yet beautiful preparation. Or pan fry them with butter then once crispy sprinkle cinnamon sugar on the crispy pierogi, toss to evenly coat and serve with a sweetened sour cream.
Potato Filling:
8-12 medium white potatoes (depends on the size, if potatoes are on the smaller side use 12)
6 oz. of sharp white cheddar cheese
1/4 cup sour cream
1 TBSP dried minced onion
1/4 cup reserved potato water
8 TBSP unsalted butter
kosher salt to taste
To make potato filling, quarter 8-12 potatoes and boil in a pot of salted water, boil until the potatoes are fork tender. Drain potatoes while making sure to reserve a ¼ cup of the potato water. Add the rest of the ingredients and mash until it becomes like a mashed potato consistency, add salt to taste and let cool to room temperature before using.
Prune Filling:
Pitted Prunes-use as many prunes as you want to make pierogi.
juice from 1/2 a lemon
whole cinnamon stick
1 cup of water
pinch of kosher salt
To make prune filling, combine all ingredients in a pot and set to simmer on the stove until the prunes become slightly plump but not mushy about 8-10 minutes. Once plump, remove the pot from the heat and let the prunes cool while still sitting in the liquid. Before you use them as the pierogi filling, place prunes on a paper or kitchen towel to drain off excess moisture, it can make the dough too soggy.