Pierogi, also known as varenyky or pyrohy, are filled dumplings of Eastern European origins. Today, they are firmly integrated into Canadian food culture, having been introduced by Central and Eastern European immigrants before and during World War II.
Recipe courtesy of Diana Peterson
- 4 cups flour
- 1 tsp salt
- 2 eggs (beaten)
- 1 cup water
- 1 cup cold mashed potatoes
- 2 tbsp melted butter
- 6-8 medium potatoes, peeled
- 1 small to medium onion, finely chopped
- 2 tbsp butter
- 1 cup grated cheddar cheese (or an equivalent such as medium Gruyère or Bergkäse)
- Salt and pepper
Making the dough
- To make the dough, mix flour and salt in a deep bowl.
- Add beaten eggs, mashed potatoes, melted butter and enough water to make a medium soft dough.
- Knead until smooth. Cover and let stand for at least 10 minutes. Meanwhile you can make the filling.
Making the potato filling
- Boil potatoes until soft. Drain and mash the potatoes.
- Cook onion in butter until tender.
- Add onions and cheese to mashed potatoes and combine thoroughly.
- Season to taste with salt and pepper.
Making the Pierogi
- Take a small chunk of dough (about a sixth of total) and roll thin on a floured board (don’t be shy with the flour – you don’t want it to stick)
- Cut dough into 8-cm squares.
- Place a spoonful of filling on each square – fold over to form a triangle.
- Press edges together with fingers.
- Place pierogies on floured board and cover with tea-towel to prevent drying.
- Place pierogies about six at a time into a large quantity of boiling water.
- Stir gently with a wooden spoon to separate and prevent sticking from the bottom of the pot (if necessary).
- Continue to cook for 3 to four minutes or until pierogies float to the surface.
- Remove with a perforated spoon and allow to drain in a colander.
- At this point, pierogies can be frozen for later consumption.
From frying pan to plate
- Melt about a ¼ cup of butter in a frying pan.
- Over medium heat, fry up a chopped onion or two.
- When onions are done, push to the side or remove from the pan.
- Add cooked pierogies to butter and fry till they are light brown on each side.
- Serve with sour cream and onions.
- For a non-vegetarian meal, serve with your favorite sausage such as a Polish Kielbasa.
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