This week is going by both slowly and quickly and I’m loving every minute of it. I haven’t exactly been on vacation this week (save for Monday), but work hasn’t been hectic either. And, though I’m feeling very well-rested and relaxed, I’m definitely not ready to head back to real life in LA and am holding onto Christmas for as long as possible…which is why today’s post is about my favorite Christmas dish at our house – pierogi.
I come from a Polish family that celebrates both Hanukkah and Christmas, and we don’t have a ton of traditions surrounding either our religions or heritage, but one thing that’s always on our table without fail is pierogi. My grandmother used to make them, and her mother used to make them, and for the first time we made them ourselves! In all honesty, it wasn’t that hard and the payoff is so worth it. Because they are literally the most delicious and doughy little pockets of goodness, I’m actually planning on making them again long before Christmas 2017 rolls around!
This recipe makes a ton, especially if you roll the dough out as thinly as it should be (just put your back into it!). One of the things I love about pierogi is that you can fill it with so many different combinations – sweet, savory, a mix, you name it! We always have potato, but sometimes there’s spinach, cheese, a fruit compote kind, or even fish. The dough is versatile! You can also totally make these in advance and then just heat them up later. The go to move is to sauté these little bad boys in some butter before serving. You won’t be disappointed.
4 cups flour
2 tbsp oil
1 cup sour cream
1 tsp salt
1. Mix all of the ingredients together in a large bowl at once. Nothing fancy here! Just be aware that you may need to add some extra sour cream (by tablespoon) if the dough gets a bit dry. You can also add milk or water, just use your judgment. The dough should be somewhat wet.
2. Let the dough rest for about 20 minutes and use this time to make the filling. The recipe for the potato & cheese filling can be found below!
3. Roll the dough out onto a floured surface to about 1/8 inch thickness. Make the circle cutouts using a glass that’s dipped in flour so it doesn’t stick.
4. Before filling the circles, fill a large pot about halfway full with water and a pinch of salt. Bring to a boil. Then, fill each circle with about 1 1/2 – 2 tablespoons of filling. To seal the edges, dip your finger in water and run it around the edges. Pitch to seal completely.
5. Place about 5-8 pierogi in the boiling water (depending on the size of your pot) and let boil for about 6 minutes. Remove carefully with a slotted spoon and place on a plate to cool. Before layering the next batch, spoon a tiny bit of canola or olive oil over the pierogi to prevent them from sticking.
5. Serve immediately or store in an airtight container for up to 4 days. Enjoy!
For the Filling (adapted from Polska)
2 tbsp salted butter
5 oz. twarog or other soft cheese
1 potato, peeled, cooked & diced
salt + white pepper to taste
1. Chop the onions very finely and fry them in 1 tbsp of butter. Combine the cheese with half of the oninos, diced cooked potato, and season to taste. (Don’t skip the taste part, some cheeses are saltier than others!)
Wishing you all a Happy New Year!!