Pierogis

Our Sly Farm naming Bay Area friend married into a Polish family.  One day, when we were driving through the deserts near Las Vegas, he mentioned that every New Year’s, his wife’s family gets together and spends a day making and eating pierogis.  Now, I love pierogies.  But, sadly, as the world’s worst potato farmer, I often lack spuds.  So…here is what we’ve come up with to satiate that pierogian craving.

Makes approximately 2 dozen pierogis

The Stuffing

Chopped squash and turnips

Ingredients:

1 small to medium sized squash and a few turnips, peeled (squash, not the turnips) and cubed and boiled until soft.

1/4 cup chopped proscuitto

2 tablespoons unsalted butter

1/2 cup of diced onion

salt and pepper

Directions:

Melt butter and add onions.  Cook onions in butter, without browning, until the onions are soft.  Add the butter and onion to approximately 2 cups of the squash.  Add proscuitto.   Add salt and pepper to taste.  Mix well.  Set aside.

The Dough

Ingredients:

approximately 3 cups of flour

1 teaspoon of baking powder

2 dashes salt

3 eggs

1/2 cup of Greek style yogurt

Directions:

Sift dry ingredients together.  Mix the eggs and yogurt together until smooth.  Dump the dry ingredients into the wet ingredients.  A spoon will rapidly become mute.  Knead the wet and dry ingredients until blended and smooth.  Take care not to overknead; the dough will become hard.  As soon as the dough is not sticky, its good.

To Assemble and Cook

Pierogis, uncooked

Divide the dough in half and roll out, until the dough is 1/8″ thick.  Cut the dough into 3 to 4″ rounds.  Beverage glasses work great for this task.  Put approximately 2 teaspoons into the center of the dough.  Moisten one edge of the dough.  Fold the dough over in half and press on the edges with the tines of a fork.

Bring a pot of water to boil.  At the same time, heat 1 1/2 inches deep of olive oil.  Put the pierogies in the boiling water, a few at a time.  They need their space!  When the pierogies float to the top, they are ready to be removed from the still boiling water.  Blot dry carefully on a paper towel and immediately place into hot olive oil.  Fry both sides until golden.These will be hot!  A nice full bodied brown beer or a red wine is an excellent companion.Done!

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