Welcome to Gaia! :: View User's Journal | Gaia Journals

Potato and Jalapeno Pierogies

(One of my great grandfather's recipes. I have never made it, but I got a request for a Pierogie, make this and tell me how it goes)

Ingredients:

2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing

Ingredients for the filling

2 1/2 pounds potatoes, washed and peeled
1 Tablespoon salt
1/4 cup butter
1 large onion, chopped (sweet onions are especially good)
2 Tablespoons chopped jalapeno peppers


Preparation:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.


Potato and Jalapeno Filling: Add potatoes to a large saucepan and cover with cold water. Add a tablespoon of salt, bring to a rolling boil, and cook until potatoes are soft. While potatoes are boiling, melt the butter in a saucepan over medium heat. Add onion and saute until soft and translucent. Drain the potatoes and mash them, adding a little milk or cream if the potatoes are extrememly dry (the potatoes should be thick). Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill each pierogi.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 60 minutes

Makes: 12-15 Pierogies