October 8 is National Pierogi Day #NationalPierogiDay. Did you know my family has never had Pierogi’s? Have you? Even though Charlie isn’t #Homeschooling now he still cooks dinner for us a couple times a week.
The next time we purchase groceries I’m going to get the ingredients below and Charlie and I will make Pierogi’s for dinner. Would you like to join us for supper? Before me make the Pierogi’s for dinner what do you think we should serve with them and why?
Each year, people set aside October 8th to celebrate everyone’s favorite flavorful Polish Dumplings (or Ukrainian ‘Varenyky’). Did you know Pierogis were traditionally considered a peasant food, but Pierogi’s eventually gained popularity and spread throughout all social classes—including nobles in Europe.
People can see why because Pierogi’s are made of unleavened Dough, boiled, and then baked and fried with Butter. Pierogi’s are stuffed with the most delicious of fillings: Potato and Cheese, Potato and Onion, Cabbage, Mushrooms and Spinach… the list goes on! Thank the LORD because none of those combinartions sound good to me. Although, Charlie and David might like the Potato and Cheese Pierog. How about you and why?
If that isn’t decadent enough, Pierogi’s are often served with melted Butter, Sour Cream, fried Bacon crumbles, sautéed Mushrooms and Onions and/or Green Onion. If you’re pining for Pierogi, celebrate with us!
National Pierogi Day Activities
- Every neighborhood Polish restaurant has Pierogi on its menu, and we guarantee they’ll have a few different varieties. Maybe it’s time to branch out and try a dessert Pierogi!
- If you have the opportunity today pick your favorite recipe online and prepare Pierogi’s and tuff them with whatever you like including Cheese, Sausage, Potato, or all three. There’s no right way to Pierogi and no wrong way either.
- Challenge your guests to make their best Pierogi which is a great way to get more familiar with Polish cuisine, and the best part is you get to taste them all!
Why People Love National Pierogi Day
- Did you know you can put anything you want in Pierogi like a Eastern European Dumplings using Spinach to Ground Beef. That means textures and flavors are combined in every bite to create a delicious combination.
- I have a question for you. Can you name any other food that’s an appetizer, side dish, and dessert? No, you can’t, and that’s why people love Pierogies. The dessert variety are filled with Fruit which can be enjoyed topped with Applesauce, Maple Syrup, Chocolate Sauce and/Whipped Cream.
- After a long, hard day, nothing makes us feel better than a savory, rich meal. Pierogies are small, and they’re the best comfort food because Pierogi’s fried and stuffed with whatever your heart desires.
Recipe for Pierogi
Prep Time: 1 hour Cook Time: 40 mins Total Time: 1 hour 40 mins
Servings: 20 Yield: 60 perogies
Ingredients
Dough:
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- 2 cups sour cream
- 2 large eggs
- 1 egg yolk
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
Filling:
- 8 baking potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese
- 2 tablespoons processed cheese sauce
- 1 pinch onion salt, or to taste
- salt and pepper to taste
Directions
- Gather all ingredients.
- Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
- Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
- Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
- Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
- Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
Thank you,
Glenda, Charlie and David Cates
