Monday, April 18, 2011

Pierogi

As I mentioned in the Weekend Update, we made pierogies last weekend - 202 to be exact. Here is a picture-by-picture demonstration of the different steps. First, make the dough. This is Husband's job - the dry ingrdients, the well for the eggs and wet ingredients.

Then, he rolls it out and then rolls it out and then rolls it out until it's paper thin.

Next, he uses a coffee can to cut uniform circles.  This used to be my job when we had more people to the assembly line.  It's a good job for a beginner - or child.
Then, he takes the filling he made earlier out of the fridge.  It's a mashed potato and cheese mixture that tastes delicious all by itself.  Seriously.  I know this because I got to eat it with a spoon to "see if it tasted ok".  Now, we begin my part of the process.
I get to take 1/2 teaspoon of the filling and place it into a circle-shaped piece of dough.  The picture below has a beginning pierogi which was filled with like a Tablespoon of filling.  I adjusted and then adjusted more through the process.  I forget that I should fill like a normal person and not fill with as much filling as I would enjoy.
Then, I folded over to make a half circle.  I press the edges together and crimp with a fork. 
Then, I'm done and there's a perfect pierigi - only 201 to go!  Below is the first tray ready to be frozen.
We freeze them in sheets and, once frozen, put in freezer bags.  When it's time to eat, we drop the frozen pierogi into boiling water and then pan fry them with butter and a little garlic salt.  (By "we", I mean, the boy serves them that way.  I just wait for them to hit the plate before my involvement.)  It took us a full day, but it wasn't that rough of a process.  We got an incredibly late start.

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