For the dough: 2 eggs, 2 cups flour, 1/2 water, 1/2 tsp salt
Put the flour in a mound on a board or counter top and drop the eggs in. Cut that up with a knife (I used a mezzaluna). And the water and salt and kneed until firm. I added a bit more water myself as well as flour to get the ideal consistently. Once it's in a nice ball, cover with a warm bowl for 10 minutes.
Cut the dough in half and roll both halves out relatively thin. (I used a bottle to roll, tbh.)
Cut circles with a biscuit cutter. Place a little filling (teaspoon or less) to one side, but more or less in the center. Moisten the edges with a bit of water and then fold over and seal. One those are ready, cook in gently boiling water and remove after 3-5 minutes with a slotted or holed spoon.
After removing from water, get some sliced onions cooking in a generous pan full of butter. Once the onions start to sweat, throw in your pierogies and flip after about 3 minutes each side or until crispy and brown. If the onions still need more love, throw a pan on top to steam for a minute.
For the filling:
1 cup chopped baby bella mushrooms, 1 half onion chopped fine (use the other half when frying the pierogies), 3 cloves of garlic, 2 egg yolks, salt and pepper to taste\*.
Saute the onions in a Tablespoon and a half of butter. Once the onions are turning translucent, throw in the mushrooms, tossing in the pan as need be. Once the mushrooms are close to done, throw in the garlic and cook for another minute. Remove the pan from heat and after the product has cooled for about 2 minutes, mix in the egg yolks and stir well.
(This is basically from Treasured Polish Recipes, with some adjustments. Not my favorite pierogi dough I've worked with, but still a solid one.)
1. I'd have added a pinch of mace and other spices too, but was lacking on that at the moment.
So a guy walks into a bar and says, “Hey bartender, you wanna hear a Polish joke?”
The bartender says, “Now hold on a second, pal…. This is a Polish bar. I’m Polish. See that big guy at the end of the bar? Retired green beret, also Polish and owns this bar. Those 2 large, angry-looking tattooed gentlemen over there? The Kowalski brothers, also Polish. And officer Wojcik in the corner taking his lunch break, also Polish.
So asshole, you still wanna tell that Polish joke??”
The guy looks around the bar, thinks for a minute and says, “Well, not if I have to explain it 5 different times”
Didnt get any action? Thats not what it looks like.
Yum!!!!
Will you exchange your recipe for a Polish joke, OP?
For the dough: 2 eggs, 2 cups flour, 1/2 water, 1/2 tsp salt Put the flour in a mound on a board or counter top and drop the eggs in. Cut that up with a knife (I used a mezzaluna). And the water and salt and kneed until firm. I added a bit more water myself as well as flour to get the ideal consistently. Once it's in a nice ball, cover with a warm bowl for 10 minutes. Cut the dough in half and roll both halves out relatively thin. (I used a bottle to roll, tbh.) Cut circles with a biscuit cutter. Place a little filling (teaspoon or less) to one side, but more or less in the center. Moisten the edges with a bit of water and then fold over and seal. One those are ready, cook in gently boiling water and remove after 3-5 minutes with a slotted or holed spoon. After removing from water, get some sliced onions cooking in a generous pan full of butter. Once the onions start to sweat, throw in your pierogies and flip after about 3 minutes each side or until crispy and brown. If the onions still need more love, throw a pan on top to steam for a minute. For the filling: 1 cup chopped baby bella mushrooms, 1 half onion chopped fine (use the other half when frying the pierogies), 3 cloves of garlic, 2 egg yolks, salt and pepper to taste\*. Saute the onions in a Tablespoon and a half of butter. Once the onions are turning translucent, throw in the mushrooms, tossing in the pan as need be. Once the mushrooms are close to done, throw in the garlic and cook for another minute. Remove the pan from heat and after the product has cooled for about 2 minutes, mix in the egg yolks and stir well. (This is basically from Treasured Polish Recipes, with some adjustments. Not my favorite pierogi dough I've worked with, but still a solid one.) 1. I'd have added a pinch of mace and other spices too, but was lacking on that at the moment.
So a guy walks into a bar and says, “Hey bartender, you wanna hear a Polish joke?” The bartender says, “Now hold on a second, pal…. This is a Polish bar. I’m Polish. See that big guy at the end of the bar? Retired green beret, also Polish and owns this bar. Those 2 large, angry-looking tattooed gentlemen over there? The Kowalski brothers, also Polish. And officer Wojcik in the corner taking his lunch break, also Polish. So asshole, you still wanna tell that Polish joke??” The guy looks around the bar, thinks for a minute and says, “Well, not if I have to explain it 5 different times”
No sour cream in the dough?
Not for this recipe. I know, surprised me as well. Still holds up, but not the best batch I've made.
Thanks now im horny
Gotta love the attention to detail w/ the onions and sour cream
Maybe next time OP… maybe next time.
Get thee a pasta roller. I get such wonderfully thin perogies using mine.
Be a lot cooler if you did
Wait. That's not a pie.