Friday, December 24, 2010
We decided to form the pierogie in advance. This way on Christmas Eve we would not be hurrying to get it done. We could relax and enjoy the day a little more.
We break Holy bread before the feast begins. And after the feast we eat sweets, talk and play games.
We will pass both Polish traditions and Italian traditions on to our children as best as we can. So they can keep them dear to their hearts with memories of all of their Christmases.
We used a different recipe this year for the dough. We added a bit more egg to keep the dough lighter. Rolling it thin before stuffing is also key to lighter pierogi. As you can see my Mother is quite good at stuffing them to the gills with potato filling.
This recipe makes about 90, depending on how big your pierogi are.
6 cups flour
1 teaspoon salt
2 cups (more or less, I really don't measure) water to form dough
Make a pile for flour and the salt. Make a well. Place eggs inside the well and add water pulling flour from sides. Add water and mix until you have a smooth dough that just sticks a little to your hands.
Let dough rest for thirty minutes. Break off small pieces and form small balls, about half the size of a ping pong ball. Roll out into thin rounds and fill with potato mixture. Make sure none of the filling touches the edges as they will not stay closed when boiled.
After pierogi are formed, drop into salted boiling water to cook.
8 cups mashed potatoes
24 ounces sharp cheddar cheese
salt and pepper
1 cup cottage cheese
Cook potatoes and mash thoroughly smoothing out lumps. Add in cheddar while it is still hot, combine. Add in cottage cheese and salt and pepper. Cool completely.
Wesolych swiat (veh-SOH-wik SHVYOHNT)! Merry Christmas!
Posted by Lori at 6:06 AM