A huge bag of Mrs. T pierogies was a staple in my freezer until one day I looked at the ingredient list. I food lots of trans fat which turned me off immediately. At that time I was eating the tasty boiled Polish dumplings twice a month. Its been about a year since I bought my last bag and I was craving them the other day. So I decided to make them from scratch. Now I can tell you this task is not for the light at heart but the result turned out very delicious. I modified a recipe from Gary and Chris Dykacz.
Ingredients
Filling
5 lbs red potatoes
2 lbs onions chopped
1/4 cup canola oil
1 head of red cabbage
salt
pepper
Dough
2 cups all purpose flour
2 cups white whole wheat flour
2 tsp salt
2 tbsp canola oil
2 tbsp non-fat yogurt
1 cup warm water
Directions for filling
1. Boil potatoes and cabbage until tender
2. Remove skins of potato and mash
3. Blend cabbage in food processor and combine with potatoes
4. In a pan cook onions on medium heat with oil until tender
5. Combine onions with potato and cabbage
6. Season with salt and pepper
Directions for Dough
1. Mix water, canola oil, salt, and non-fat yogurt in a large bowl
2. Mix in white whole wheat flour
3. With your hands knead in the remainder of the flour
4. Continue needing for 5 minutes
Directions for Assembly
1. Roll out half of the dough in a large circle 1/16 inch thick.
2. Place filling in a row spaced. See below for spacing.
3. Fold dough over filling and press together all sides making sure filling is completely sealed in.
4. Cut out individual pierogies
5. Boil in salted water for 15 minutes
6. Freezing a pierogi is easy. Just place them on cookie sheet separately this will insure easy access to one pierogi later and not a frozen mess. A day later combine into a freezer bag.
Ingredients
Filling
5 lbs red potatoes
2 lbs onions chopped
1/4 cup canola oil
1 head of red cabbage
salt
pepper
Dough
2 cups all purpose flour
2 cups white whole wheat flour
2 tsp salt
2 tbsp canola oil
2 tbsp non-fat yogurt
1 cup warm water
Directions for filling
1. Boil potatoes and cabbage until tender
2. Remove skins of potato and mash
3. Blend cabbage in food processor and combine with potatoes
4. In a pan cook onions on medium heat with oil until tender
5. Combine onions with potato and cabbage
6. Season with salt and pepper
Directions for Dough
1. Mix water, canola oil, salt, and non-fat yogurt in a large bowl
2. Mix in white whole wheat flour
3. With your hands knead in the remainder of the flour
4. Continue needing for 5 minutes
Directions for Assembly
1. Roll out half of the dough in a large circle 1/16 inch thick.
2. Place filling in a row spaced. See below for spacing.
4. Cut out individual pierogies
5. Boil in salted water for 15 minutes
6. Freezing a pierogi is easy. Just place them on cookie sheet separately this will insure easy access to one pierogi later and not a frozen mess. A day later combine into a freezer bag.
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