Poland
Pierogi
by, Nick Brandmeyer
My great grandmother was Polish, and my great grandfather was Ukrainian. My grandmother was raised Ukrainian so that meant she went to a Ukrainian school. Pierogi is found in Poland, Ukraine, Russia, Slovakia, Hungary, and Slovenia. In 1939 it was brought to America and Canada. It is very economical because you can try a different ingredient when you make Pierogi. You could use vegetables like cabbage and mushrooms or fruits like strawberries and blueberries to cut the price down, and you could also use some meat like chicken to up the price. There wasn't a person who gave my grandmother the recipe, it was really growing up in a Ukrainian neighborhood and in a little coal town where she lived called Shamokin, PA. It was being part of that Ukrainian community that first introduced my grandmother to Pierogi, so it wasn't a particular person it was more the community. The English word Pierogi comes from Polish. Pierogi are most often associated with the cuisine of Eastern European nations. My grandmothers’ favorite type of Pierogi is cabbage, but there is a company that makes this one special type of Pierogi that is filled with prunes that she loves to eat.
Ingredients
All-purpose flour
1 large egg
Salt
1 tablespoon Butter room temperature
Warm mashed potatoes
Sharp cheddar cheese shredded
2 sticks Butter cold
Onion
Instructions:
In a food processor, combine flour and salt; cover and pulse to blend. add water, eggs and pulse until dough forms a ball, adding an additional 1 or 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 20 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in a cream cheese, salt, pepper, and onion mixture; set aside.
Bring a dutch oven to a boil over high heat; add Pierogi in batches. Reduce heat to gentle simmer; cook until Pierogi float to the top and are tender, 1-2 minutes. Remove with the slotted spoon. In a large skillet, saute 4 Pierogi and onion and butter until Pierogi are lightly brown and heated through; sprinkle with parsley. Repeat with remaining Pierogi.