What's on your plate Sunday January 10, 2021?

[Andy M.]

I've never made or eaten pierogi. SO asked for them after we saw them made on a cooking show. I guess I should get moving.

 

[Cooking Goddess]

Andy, I used a recipe from King Arthur 's website: Homemade Pierogi This wasn't the recipe I used the first time; that one called for water and no sour cream. That one produced a very fragile dough that tore. This recipe is simple: flour, salt, egg, sour cream. Not authentic, from what I've read (it's the sour cream that does it). When first mixed, I was skeptical. It seemed like it would never hydrate throughout the ball of dough. I put it in the fridge for an hour, then left the wrapped ball on the counter for 1/2 hour or so before I started to roll it out. The rested dough was really easy to work. It was easy to fill. The recipe called for 2" circles. My smaller cutter is 3", so I used that and got 27 pierogi.

...CG, yours look great! Do you have a specific way to make them?

Well, most of the time my cooking method is read a recipe twice, pull out the ingredients, and hope for the best! My first attempt was sad. The now-forgotten recipe I used produced a very fragile dough that broke instead of stretched when I was forming the pierogi. The dough from the recipe above ended up making a very workable dough. I didn't cry or swear once when making the little beauties. I worked with only half the ball of dough at a time, and covered anything (dough and completed pierogi) with a well rung-out kitchen towel so that the dough stayed moist. I also pinched the edges two or three times around because I thought it would look nice than fork tines. Not one dumpling leaked. Yay!

 

[LPBeier]

To celebrate the Browns being in the playoffs for the first time since 2003, I made a very Cleveland meal: pierogi. This is just my second attempt making them from scratch, and they turned out so much better than the first. Himself likes his with sauteed onions. I have mine with slightly sweetened sour cream. No leftovers.

CG those look amazing. I learned to make pierogi from an "adopted" grandmother who was from Romania. She taught me stuffed peppers as well. I haven't made them in a couple of years but I think you have inspired me!

We had leftovers - Me: meatballs with rice and ginger garlic sauce. TB: the rest of the Asian pork tenderloin with rice and the same sauce. It was an Instant Pot recipe and the meatballs were from a pasta dish the night before.

 

[Cooking Goddess]

Hi Lydia! *waves* Good to see you! Thanks for the compliment. Compared to the first time I made pierogi, the dough recipe I used this time made me feel like a pro.