Russian Pierogies

I had a Russian grandmother growing up. While she had never been to Russia she had spent her childhood growing up in a Russian enclave in China. I always wished i'd been old enough when she was still alive to properly learn her recipes from her. I don't even know the names of some of the dishes that her and my great aunt made us. I remember piroshki - a kind of meat pastie that was delicious with tomato sauce, and yummy cabbage and rice noodle pie. I also remember pierogies: delicious potato dumplings which my grandmother would sometimes give my family big bags of frozen for later.

I was too young to really learn her recipes while she was still alive, but more recently during a nostalgic moment I decided to explore my Russian heritage and learn to make some of these recipes from the internet.

So here is the first success of my explorations: Pierogies!

It turns out that these dumplings are made in many different countries in Europe, so many people I have since talk to about these, also had grandmothers who made them, even if they weren't Russian.

Eating these, I was instantly transported back to my childhood. They are delicious too and make for a fantastic lunchbox snack, entree or even breakfast.

Recipe

Makes 12-15 pierogies

Ingredients:

Filling:

5 potatoes

1 large onion

3 tsp butter

1/2 cup grated cheddar cheese

salt and pepper to taste

Chopped parsley, dill or chives

Dough:

2 cups white flour

1/2 tsp salt

1 egg

1/2 cup low fat sour cream (I suspect natural yoghurt might also work and would be healthier)

1/4 cup softened butter

Method:

1. Make pierogie filling first. Boil pealed potatoes. Chop onions and saute in butter until soft. 

2. Mash boiled potatoes. Add cooked onions, cheese, herbs and spices. Leave to cool in fridge.

3. Make dough: Mix together flour and salt. Add beaten egg to mixture.

4. Add sour cream and butter to flour mixture and work with hands until a smooth dough that isn't too sticky.Wrap dough in plastic film and refrigerate for half and hour.

5. Roll out dough on a floured surface ill it is about 20mm thick. Cut rounds using a cup or similar as a guide. 

6. Place filling in half of circle, then fold over and press together with a fork. a damp pastry brush may help getting the dough to stick together if you are having trouble. Pierogie can now be frozen for use at a later date if necessary.

7. To cook them, boil them in salted water. They are done when they float to the top. Then fry them with a bit of butter in a fry pan until crispy. 

Traditionally these are often served with more sautéed onions and sour cream. They aren't bad though on their own or even with some kind of tomato relish. Enjoy.