pierogi. i’ve made them a few times before but it’s been years. 4 dozen took over 5 hours from start to finish. you have to love these to work this hard. and it is hard. i respect bakers. dough can be back-breaking work if you do it right. you have to knead it for about 10 minutes, give it the proper time to sit, keep it from drying out, roll perfectly-this has to be very thin. and it’s so hard! practice practice practice. there’s nothing more to say.

i researched a few dough recipes & settled on one that i’m pretty sure will be my stand-by. pierogi & vareniki dough is perfect. & if you don’t have cake flour on hand, just put 2 tablespoons of corn starch in a one cup measure, add regular flour to the rest. i did this & it worked perfectly. and 10 minutes is a long time to knead, but you have to get that gluten going. when you start to roll, cut the dough in fours. and roll it until you can’t get it any thinner. it takes awhile. i used a 3 inch diameter serrated edged cutter.

filling is tricky. you have to stretch the dough in the air all around the dollop of potato mixture & seal well. it took me a couple of hours to do 48 of these. you can use any kind of filling out there. my favorite pierogi is potato cheese onion, so i started with a standard recipe but instead of using onion powder & garlic salt, i used real onion & garlic. the farmer cheese is important for the flavor so don’t skimp if you decide to make this flavor. here’s the recipe for potato and cheese pan-fried pierogi. it’s excellent & you can easily cut it in half. i was left with tons. however, it tastes so damn good it’s not a bad thing to have it to eat on the side.


you finally boil until they float-5 minutes


they did turn out pretty good. i’m a little intrigued to work with dough again. i enjoy the challenge. & i enjoyed the backbreaking work involved in making this beloved polish comfort food.