This holiday we tried out a new pierogie maker, called Hunky Bill’s Perogie Maker with great success! Here’s the link for more information: http://hunkybills.com/history/
My son-in-law, Jack, and I decided to try to make a batch of potatoe cheese Pierogies and see if it was easier using this gadget than making them by hand. At the end of the batch we had 40 perfect packets of pierogies!
Pierogies Jack’s way:
The dough – 2 pounds flour; 3 eggs; 1 and 1/2 teaspoons salt; 1 to 1 and 1/2 cups milk. Make dough by mixing flour, salt, eggs, and gradually add the milk to get the right consistency of dough. Mix well and divide into three.
For the potatoe cheese mixture – peel and quarter 3 pounds potatoes, and boil with salt to taste. When done, mash with about 2 tablespoons each butter and milk. While hot add 1 and a 1/2 cups of sharp cheddar cheese, or a mix of cheeses. We used a mix of cheddar, Swiss, and American cheeses. Mix well.
Take the form and spray it with nonstick oil making sure to get in all the crevices, and then flour it. Roll out the dough thin and place the first sheet on top of the Hunky Bill’s pierogie form. Fill each of the pockets with a couple of teaspoons of filling. Cover with the next sheet of dough, and roll it together until you see the red plastic coming through. Roll again to seal edges. Pop out each of the Pierogies and boil for three minutes until they float to the top.
Do the same with the other two parts of dough and filling. Now you can freeze some for another day, and cook some to enjoy right away. Drain the Pierogies and fry in butter and chopped onions. Serve with sour cream, applesauce, and with a small salad for a delicious meal, or with traditional kielbasa and sauerkraut. There are many recipe variations for different fillings. Enjoy!
Happy New Year! May all of your genealogy wishes come true!
Family Recipe Friday is a blogging prompt suggested by Geneabloggers.
Copywrite 2016 by Maryann Barnes and Genealogy Sisters.