Pierogi

Directions

• For Meat Filling
• Using a grinder or food processor fitted with a metal blade, process meat. Do not puree or process 100% fine.
• Melt butter or margarine in a large skillet. Add onion; sauté over medium heat until tender. Stir in meat and eggs. Sauté over medium heat about 5 minutes. Season with salt and pepper. Let cool. Makes about 4 cups or enough to fill 40 to 45 pierogies.
• For Red Lentil and Sun-Dried Tomato Filling
• Cook the lentils: rinse in a sieve, add to a medium pot, pour in the broth and cover. Bring to a boil over medium heat, then reduce the heat to a minimum and cook for 15 minutes until lentils are soft. Drain the lentils, and while still hot, mash them thoroughly with a fork. I like to overcook the lentils – I add additional 2-3 tablespoons water at the beginning and cook the lentils about 4 minutes longer. This way the filling will be more smooth and creamy. If you don’t want to overcook the lentils it‘s good to puree the filling at the end so that the lentils are not noticeable.
• Dice the onion, chop the sun-dried tomatoes finely and the garlic very finely.
• Heat the oil in a frying pan (if you want to make vegetarian pierogi it‘s better to use clarified butter / ghee), add the onion and spices (paprika powder, cayenne pepper, thyme, cumin, and turmeric), cook over low heat for about 10 minutes. Add the garlic and cook for one minute more.
• Combine the cooked lentils with sauteed onion and sun-dried tomatoes. Season with salt and pepper, add 2-3 tablespoons of oil from the sun-dried tomatoes jar so that the filling is not dry (you can swap a part of the oil with water).
• For Pierogi Dough
• Prepare choice of Pierogi Fillings.
• Lightly flour 2 baking sheets. Sift flour into a large bowl onto a flat working surface; make a well in the center. Break eggs into well. Add sour cream, 3 tablespoons oil and salt. Blend ingredients with your fingertips. Gradually add water, working and kneading mixture into a smooth, pliable dough.
• Divide dough into quarters. Cover 3 portions with a damp cloth. On a lightly floured board, roll 1 dough portion into a 1/16-inch-thick rectangle. Cut into 3-1/2 to 4-inch circles.
• In center of 1 dough circle, place 1 heaping tablespoon filling. Fold dough in 1/2 over filling. Crimp resulting edge with your fingertips, forming a seal. Repeat process until remaining dough is used, placing pierogies on lightly floured baking sheet.
• For Cooking
• Bring a large saucepan of salted water to a boil, using 1/2 teaspoon salt per 2 quarts water. Drop about 5 pierogies into boiling water. Stir gently to prevent them from sticking to the bottom. When water returns to a boil, add 5 more pierogies. Stir carefully. Cover with a tight fitting lid. Cook savory pierogies over medium heat, 4 to 5 minutes or until they float. Cook fruit pierogies 10 to 15 minutes.
• Gently remove pierogies from pot; drain in a colander or strainer. Rinse with hot water. Repeat until all pierogies are boiled. Pat dry with paper towels. For savory pierogies, heat remaining 3 tablespoons oil in a large skillet. Add 10 boiled pierogies, sauté over medium heat until browned on both sides, 5 to 6 minutes. Place in a large ovenproof serving dish. Keep hot in oven. Sauté remaining pierogies. Serve hot, garnished with sautéed onions, if desired. Serve boiled fruit pierogies brushed with melted butter or softened cream cheese. Makes about 70.