- Food and Cooking
Pierogi make a traditional Christmas Eve dish for the Wigilia meal
Waiting for Weigela to Begin
Pierogi in America
Have you ever eaten pierogi?
This book is part of a delighful series by Sophie Hodorowicz on Polish Traditons and Customs. Any of her books make great gifts.
Christmas Eve Pierogi
A Treasured Cookbook
Fortunately, this decades-old treasure has just been reprinted. My mother had a copy, I have a copy and now each of my children has one.
Pierogi for Wigilia (Polish Christmas Eve)
Wigilia Food - Pierogi is a Favorite
There is no doubt about it, family and guests flock to the Wigilia table when steaming hot dishes filled with oven-browned and onion-butter drenched pierogi are present. Pierogi, not only taste awesome, but are one of the traditional dishes served at Wigilia, the Polish family Christmas Eve celebration.
Pierogi, originally a peasant dish, are important to most people of Polish heritage as a reminder of their ancestry and culture. They are important to those who hang on to their Polish roots on Christmas Eve just as they were and still are to many during the Pre-Vatican II fast days of Advent (before Christmas) and Lent (before Easter).
How I Learned to Make Pierogi
I learned to make these filled dough pockets beginning as a child by helping my mother. I rely on my mother's recipe although there are as many recipes for pierogi as there are cooks who make them. In addition, it is easy in these days of internet businesses to skip making them in your own kitchen and find first-rate retail sources from which to order.
This Hub Page concentrates on recipes for my mother's Traditional Pierogi Dough, and two of my favorite fillings, Cottage Cheese and, Sauerkraut and Mushrooms. Enjoy!
Prep Time: One to two hours
Total Time: Boiling in salted water about five minutes; baking or frying in butter is an optional finish
Serves: About six to twelve depending upon portion size
- Traditional Pierogi Dough:
- Two large eggs
- 1/2 -cup water
- Two -cups sifted flour
- 1/2 -teaspoon salt
- Cheese Filling:
- One -cup dry cottage cheese or farmer's cheese
- Dash of salt
- 1 -teaspoon lemon juice
- 1 -tablespoon sugar
- One egg
- One egg yolk
- Sauerkraut and Mushroom Filling:
- One -cup finely chopped mushrooms
- One medium-sized onion, finely chopped
- Two -cups sauerkraut rinsed and finely chopped
- Butter or margarine, enough to saute the mushrooms and onions
- Butter and Onion Topping
- 1/4 -cup butter
- One small onion chopped
Best-selling Polish Cookbook for Americans
A cookbook filled with traditional and old-fashioned recipes. Have it to read through even if you never use the recipes.
- Makes about 2 dozen Small Traditional Pierogi
- Beat eggs and water to blend; sift flour and salt together.
- Mix flour-salt mixture gradually with egg-water and work by hand to a firm dough.
- Cover and let rest 15 minutes.
- Divide dough into four portions. Each portion should make about six pierogi.
- Roll out one portion at a time, one-quarter-inch thick.
- These instructions make round pierogi rather than half-moon-shaped ones.
- Place six small mounds of filling, each about one teaspoonful, on one-half of the rolled dough, far enough apart to allow for cutting.
- *Filling and dough swell during cooking so do not overfill. Dough also has a tendency to dry while cook is working, and dry dough does not seal properly. So work fast!
- Fold the empty half of the rolled dough over the mounds of filling.
- Cut around each mound with a small biscuit cutter.
- Seal edges of each pierogi with the tines of a fork.
- If dough does dry too much to make a good seal, run a moist finger around the edge of each circle before pressing with fork.
- Boil each pierogi about five minutes in salted water that covers pierogi.
- Take care not to pile or crowds the pierogi or they will become sticky and lose their shapes and lightness.
- Serve with sour cream and / or melted butter.
- Attractively place pierogi in baking pan.
- Melt butter in frying pan and brown onions.
- Pour mixture over pierogi.
- Place in 300 to 350 degree oven until browned as desired.
Pierogi for a Polish Christmas Eve
Star of Bethlehem Welcomes Family and Friends to Wigilia
Recipe for Pierogi
Does this recipe for pierogi sound good to you even if it is a lot of work?
© 2013 Georgene Moizuk Bramlage