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janradderIt took me years to perfect (seriously!) and now I'm sharing it with the interwebs. Here it is:
4 c. flour
4 eggs
3 T oil (the secret ingregient -- it will make rolling the dough so much easier)
1/2 c. cold water
Mound the flour on a large cutting board and make a big well in the middle. Add the eggs, oil and salt to the well then use a large chef's knife to cut them into the flour. Keep cutting until all the ingredients are thoroughly mixed. Transfer the mixture to a large bowl and slowly pour the water in while you stir with a fork (sort of like you'd mix water when making pie crust), then knead until the dough is firm (but don't knead too long or else the dough will become too elastic). Wrap the dough in a damp towel, put it in a warm bowl, and let it sit for 10 minutes. While you're waiting, make the filling:
(this is a cheese filling -- there are plenty others, though)
2 c. white farmer's cheese (Baltic style, otherwise use the driest cottage cheese you can find)
Couple dashes of salt
2 t lemon juice
2 T sugar
2 eggs
2 egg yolks (set aside the whites for later in the recipe)
Break up the cheese then mix the rest of the ingredients.
Now, cut the dough into quarters. Take one quarter (leaving the rest wrapped in the towel so they won't dry out) and roll it out as thin as you can (about 1/16th of an inch or less) and then use a 3 1/2 inch biscuit cutter to cut out circles. Put a dollop of filling in the center of each circle (a little less than 1 tablespoon). Now here's the big trick -- get a pastry brush and brush the egg white you set aside around the outside edge of each circle (but just do one at a time, otherwise the egg dries out). Fold the dough in half and pinch it shut. Viola! You have a pierogi. You should have enough dough and filling to make about 72 of them.
Now, you can either freeze them or cook them right away. To do the latter, drop the pierogi in a pot of salted boiling water and boil them gently for 3-5 minutes. They may stick to the bottom, so us a slotted spoon to knock them off. When they float they should be done. If you want to eat them like that (with a little butter) go ahead. Otherwise, fry them in a pan with butter and onions and enjoy.
4 c. flour
4 eggs
3 T oil (the secret ingregient -- it will make rolling the dough so much easier)
1/2 c. cold water
Mound the flour on a large cutting board and make a big well in the middle. Add the eggs, oil and salt to the well then use a large chef's knife to cut them into the flour. Keep cutting until all the ingredients are thoroughly mixed. Transfer the mixture to a large bowl and slowly pour the water in while you stir with a fork (sort of like you'd mix water when making pie crust), then knead until the dough is firm (but don't knead too long or else the dough will become too elastic). Wrap the dough in a damp towel, put it in a warm bowl, and let it sit for 10 minutes. While you're waiting, make the filling:
(this is a cheese filling -- there are plenty others, though)
2 c. white farmer's cheese (Baltic style, otherwise use the driest cottage cheese you can find)
Couple dashes of salt
2 t lemon juice
2 T sugar
2 eggs
2 egg yolks (set aside the whites for later in the recipe)
Break up the cheese then mix the rest of the ingredients.
Now, cut the dough into quarters. Take one quarter (leaving the rest wrapped in the towel so they won't dry out) and roll it out as thin as you can (about 1/16th of an inch or less) and then use a 3 1/2 inch biscuit cutter to cut out circles. Put a dollop of filling in the center of each circle (a little less than 1 tablespoon). Now here's the big trick -- get a pastry brush and brush the egg white you set aside around the outside edge of each circle (but just do one at a time, otherwise the egg dries out). Fold the dough in half and pinch it shut. Viola! You have a pierogi. You should have enough dough and filling to make about 72 of them.
Now, you can either freeze them or cook them right away. To do the latter, drop the pierogi in a pot of salted boiling water and boil them gently for 3-5 minutes. They may stick to the bottom, so us a slotted spoon to knock them off. When they float they should be done. If you want to eat them like that (with a little butter) go ahead. Otherwise, fry them in a pan with butter and onions and enjoy.
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no subject
Date: 2009-11-21 12:27 pm (UTC)no subject
Date: 2009-11-21 05:28 pm (UTC)no subject
Date: 2009-11-21 09:41 pm (UTC)No?
Fine; I will. You do what his mom does: buy egg roll wrappers and do it that way. Avoid the entire headache of the dough-making entirely.
Seriously; Jan is INSANE. I love him, I love his food; but my GOD. His mother's pierogi are delicious, too.
no subject
Date: 2009-11-22 02:31 pm (UTC)no subject
Date: 2009-11-21 01:14 pm (UTC)no subject
Date: 2009-11-21 05:28 pm (UTC)no subject
Date: 2009-11-21 04:53 pm (UTC)no subject
Date: 2009-11-21 05:29 pm (UTC)no subject
Date: 2009-11-21 09:42 pm (UTC)Arie heard about this diet and wanted to try it, but he's also a VERY strict vegetarian and underweight, and I wasn't sure about further restricting his diet, even with his full support.
But does it make a big difference?
no subject
Date: 2009-11-22 01:33 am (UTC)As loath as I am to set my laser to "wishy-washy", every kid on the AS is different so YMMV. Ellie is a total chow-hound, meat included, so the restriction dealy doesn't affect her much. Since I'm home I can also make a lot of the treats and whatnot that are spendy if you get them pre-made (although if the $4.00 cupcake allows her to go to a friend's b-day party without turning into the Great Cornholio, we'll splurge).