Tuesday, January 24, 2012

Homemade Pierogi From Food Storage

Popular in Poland and other Eastern European countries, these delicious dumplings have gained a following here in the United States. Whether filled with potatoes, onions, cabbage, cheese, and other savory items, or sweet mixtures of fruit, these little goodies are truly comfort food.

We used to buy frozen pierogi filled with potato, cheese, and onion to have on hand for a quick meal until we realized how easy they are to make and freeze for future use. I have been told that authentic pierogi dough should contain sour cream, but we never seem to have that on hand, so here is a recipe for a basic potato-filled pierogi using food storage items.

2-1/4 to 2-1/2 cups all-purpose flour
3 tablespoons milk powder (dry)
2 tablespoons egg powder (dry)
Pinch salt
1 cup water
Filling (see recipe, below)

  1. Place the metal blade in the food processor.
  2. Place flour, dry milk powder, dry egg powder, and salt in food processor. Pulse a few seconds to mix.
  3. With motor running, gradually add water. The dough will form a ball. If it is still sticky, add flour 1 tablespoon at a time, if it’s too dry or crumbly, add water 1 teaspoon at a time.
  4. Remove dough from food processor and place on floured board; cover with plastic wrap and let rest for 10-15 minutes.
  5. Either roll out the dough with a rolling pin to 1/8” thickness or run the dough through pasta machine.
  6. Cut the dough into 3” circles.
  7. Place one teaspoon of filling (see recipe, below) in the center of each circle and fold in half. Pinch the edges or use the tines of a fork to seal.
  8. Bring a large pot of water to boiling and add the pierogi, five or six at a time. Initially, they will sink, but eventually they will float. Cook them approximately 4 minutes after they begin to float.
  9. Remove from water and place on a plate that you have previously coated with water or melted butter (this will keep them from sticking to the plate).
  10. You can either eat them at this time, or sauté them in butter until brown. We typically sprinkled shaved parmesan cheese on top, as shown in the photo, below.

Although the filling can be easily made by sautéing a little onion and blending it with mashed potatoes and some grated cheddar cheese, I have found that the packets of Idahoan® flavored mashed potatoes (what we used to call instant potatoes) in my food storage work just as well (after all, it is the goal of this blog to show you how to survive on storage, and fresh potatoes and cheddar cheese might not always be readily available). These packets of potatoes are available in several flavors, but we prefer the “Loaded Baked” because it is blended with butter, sour cream, cheese, bacon, onion, and chives.

Pierogi Filling
1 package (4 ounces) Idahoan® Loaded Baked flavored mashed potatoes
2 cups boiling water
  1. Place 2 cups boiling water into a medium sized bowl.
  2. Add packet of potatoes and stir with a fork.
  3. Let stand 1 minute so that potatoes can absorb the water
  4. Stir
  5. Use to fill the fill the pierogi dough circles.

Pierogi - boiled, frying, and covered with shaved parmesan

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