Problematic Pierogies x 2.  Before I share my woes, an announcement.  I had never made pierogi/pierogis/perogies before, and I had never even eaten pierogies before, so I had no idea what I was doing, BUT I tried two different recipes attributed to Stefanie and both had problems.  Any pierogi experts out there?  I would love your opinion on why each of these recipes failed so badly for me.

The first was one I found on the internet, on a site called Stefanie Powers News, run by the mysterious Meredy (I’ve often wondered who Meredy is and where she has disappeared to as she used to run this site – Classic Celebrity Recipes – until it seemed to be hacked by The Best Baker in America).

Old-Fashioned Pierogies

2 1/2 cups self-rising white flour
1/2 teaspoon salt
2 eggs
2 teaspoons oil
3/4 cup warm water
2 tablespoons grated onion
2 tablespoons butter
1 cup cottage or hoop cheese
2 1/2 cups cold mashed potatoes

For Pockets:

Mix flour and salt in a large bowl. Add the egg, oil and water to make a soft dough. Knead dough until smooth, divide in half and let sit in covered bowl for 10-15 minutes.

For Cheese and Potato Filling:

Cook onion in butter on skillet until soft, then combine it with cheese, potatoes, and egg. Season with salt and pepper to taste.

Prepare a large pot of boiling water. Roll dough thin on a floured board. Use biscuit cutter to make large rounds. Place a round in your hand and place a spoonful of filling into it. Fold over edge to make a half circle, and crimp the edges. Drop two pierogies at a time into boiling water. Stir gently so they don’t stick to the bottom of the pot. Boil 3-4 minutes until puffed, and remove from water with a slotted spoon. Allow to cool. Drizzle with melted butter and crisp chopped bacon.

Serves 4

So my problem with this one was that the dough was seriously wet.  Too wet to roll out, even after I’d added more flour.  The consistency just wasn’t right so I had to bin it, plus the filling I had made too.  I hate wasting food but I knew this wouldn’t freeze well so in the bin it had to go.

I am guessing something went awry in the transcribing of this recipe for the website?

So then I tried another recipe attributed to Stefanie, this time with a bonus of sauerkraut in the filling which is A-OK with me as I love sauerkraut.

This recipe made a HUGE AMOUNT!  If I had made the full recipe I reckon I would have had enough perogies to feed the entire cast and crew of an episode of Hart to Hart.

Here’s my one portion (I pinched the idea of topping with bacon from Stefanie’s first recipe and I fried the pierogies in butter after boiling them because I had seen this around the Googleverse).

I’d say half the recipe would easily make enough for 4 people.  You will have lots of the filling left over.  I certainly did, which I thought about long into the night, what could I do with all this cheesy, potatoey, eggy stuff if not put it inside pierogies?  On the left is all the sauerkraut mixture I had left over, on the right is the leftover cheesy part of the filling.

I made some of the eggy mixture into breakfast pancakes and the sauerkraut mix lived in a Kilner in a jar for a very long time.  So, friends who may have perogies experience, what do you make of the dough ingredients in the first recipe and the enormous quantities in the second recipe?

Here’s recipe #2 which I think I will use in the Cooking the Detectives book with a BIG disclaimer about the quantity of filling.


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