MAKING MY FAMILY’S UKRAINIAN PIEROGIES

My family has been making pierogies (we call them pedaheh, but its easier to just call them pierogies) for as long as I can remember! Its one of those smells that is tied so closely with my memories that it takes me back to my grandma at Easter, my mom at Christmas, or making them with my aunt! When I was travelling around Australia I made them for friends who kindly put me up as a way of saying thank you. They’re one of my favourite foods and a staple of any Eastern European diet! I hope you like them!

*My kitchen faces a giant window and halfway through a cloud went by so it went really dark…sorry! haha

Ingredients:

DOUGH:

  • 2 cups flour

  • 1 teaspoon salt

  • 1 egg

  • 1/2 cup of cold water

FILLING:

  • 6-8 Large potatoes

  • 1 onion

  • Mature cheddar cheese (block or shredded)

  • Butter

  • Milk

  • Salt

  • Pepper

TOPPING:

  • 1 onion

  • 3-6 rashers of bacon

  • Sour cream


directions:

  • In a large bowl mix the flour and salt. Crack the egg into the mixture and start to stir it together. Slowly add in some of the water. Once it starts to combine I would actually use your hands and transfer it on to a floured surface

  • Knead the dough, but not too much or it will toughen it!

  • Using a knife, divide it into two, wrap in cling film and set aside.

  • Peel and chop your potatoes and put them in a pot to boil with water and salt - you want them to really cook, get them as soft as you can.

  • In a large pan, chop up both onions and get them frying with some butter or olive oil. Keep them on a medium-low heat, you want them to cook evenly and become almost translucent.

  • Once the onions are cooked, remove half and set aside, leave the other half in the pan. Chop up your bacon and throw it in and keep frying!

  • When your potatoes are ready, strain them and transfer to a big bowl. Add some butter and start mashing. I like to use a hand masher as whipping can make them the wrong consistency. Start to add in cheese. Add a bit of milk, some salt and pepper to taste, the plain fried onions you set aside, more butter and cheese. And more cheese. And throw some cheese on top of that! Set aside to let it cool.

  • When your bacon and onions are all fried up take them off the heat and set aside.

  • Sprinkle some flour on your counter top and grab one of your portions of dough. Put some flour on a rolling pin and begin to roll it out. Start in the center and work your way outwards, this helps you get the most even thickness. I always just eyeball it, but it should be about 2mm thick.

  • Using a cup or cookie cutter, pop out little circles of dough!

  • Using a spoon, take a little bit of your filling and roll it in your hands into a ball. Place it in the centre of your dough circle. Using your fingers gently pull and pinch the edges around the filling to create a crescent shape. If you find the dough is not sticking you can dip your finger in some water and run it along the edge to help. You can also close it with a fork or spoon for a different esthetic!

  • If you are freezing, put some parchment on a cookie sheet and put the pierogies on a single layer on top. Dust lightly with flour and put them into the freezer. Once they have frozen you can transfer to a freezer bag for easier storage.

  • If you want to eat right away, put a pot of water on the boil and add a bit of salt. Wait until the water is at a full rolling boil! Add in your pierogies. They take longer than you think. You need to wait until they all float to the top, and then i’d still give them 5-10 extra minutes.

  • Drain and toss in a bowl with butter and the bacon and onion mixture.

  • Serve on a plate with a dollop of sour cream and enjoy!!!