Sauerkraut Filling (I didn't make the sauerkraut filling this time around...My husband and I perfer potato!)
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
You can now freeze your Pierogi. I put them on wax paper on a baking sheet and freeze for about 20 minutes or so. Then I put them in a larger air-tight container and layer them between wax paper. They freeze very well.
To cook pierogi (frozen or not) Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. In a seperate pan, melt about 1/2 stick of butter. Add about 1/2-1 cup of chopped onions and cook until traslucent. Add boiled pierogi to pan and fry until golden brown on each side. Serve with sour cream or just eat them plain! Enjoy!
You might be wondering why I'm refering to Pierogi in what appears to be the singular when it really should be plural. Well I was brought up in a Polish household always referring to pierogi as pierogi..never "Pierogies". While my parents aren't from Poland, their parents are. My parents both speak Polish but never taught it to my brother and I....so i'm not Polish-speaking wiz. I just know a few basics. But to help me explain the plural vs. singular for Pierogi, I went to Wikipedia which explains it as follows:
"Pierogi are usually small enough to be served several or many at a time, so the singular form is rather rare; people usually talk about several of them. This has affected forms of the word in different languages. In Polish, pierogi is plural, pieróg being singular. Other Slavic languages follow the same scheme, with Russian vareniki the plural of varenik and Ukrainian varenyky the plural of varenyk (both derived from the root varit', "to boil"). --Wikepedia under "Pierogi".
So, this being said, the title of my Blog doesn't make much sense...Le Petit being Singular and Pierogi being plural. However...I didn't think it made sense to have an American blog entitled "Le Petit pieróg" when most (if not all) Americans call a pierogi a pierogi. In addition, "Les Petits Pierogi" sounds odd to an American reader, in my opinion. Plus I'm combing French and Polish which makes absolutely no sense at all....so my blog title is a little quirky and gramatically incorrect, but hey, it's my blog and I can do what I want!
Hopefully this is all you ever wanted to know about pierogi!