Yield: Yields 50 to 60 pierogi
Servings: 6 to 8 as a main course or 12 to 14 as a side dish
The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United Soviet Socialist Republic. They’re delicious garnished with some of the fried onion held back from the filling, as well as a drizzle of melted butter or a dollop of sour cream. Eat them as a side dish or serve with a green salad to make them a meal.
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Make Ahead Tips
The filling can be made up to 1 day ahead; cover and refrigerate. Filled pierogi can be covered and refrigerated for up to 2 hours before cooking, or frozen for up to 6 months; freeze in a single layer on a parchment-lined tray, then transfer to freezer bags.
Delicious. I needed a little more water to make a pliable dough. I served them for my friend's birthday. His Ukrainian mother used to make them. The nice people at Saint Nicholas Orthodox Church in Scranton, PA make hundreds upon thousands of these. They let me help one time. There are two important techniques I learned. First, portion out the potato filling (I use a cookie measuring scoop.), form the portions into flattened balls, and let them chill and dry a bit. By doing this, sealing is easier, since the filling stays neatly put in the center of the circle and does not coat the edge. Second, when you have cut out the circles of dough, leave them on the cutting board. When it is time to fill one, pick up the circle and *turn it over* so that the filling goes on the side that was touching the board. This bottom side is moister than the top and is easy to seal. Using these two techniques, forming the pierogies goes quickly and they do not open when boiled.
Recipe merits aside (I'm sure it's great), just wanted to point out that it was the Union of Soviet Socialist Republics, not (as the text incorrectly states) the United Soviet Socialist Republic.
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