{"id":180,"date":"2015-04-01T21:43:34","date_gmt":"2015-04-02T01:43:34","guid":{"rendered":"https:\/\/homeownerman.com\/wordpress\/?p=180"},"modified":"2017-03-15T20:35:40","modified_gmt":"2017-03-16T00:35:40","slug":"pierogies-the-fuel-that-makes-the-superhero-go","status":"publish","type":"post","link":"https:\/\/homeownerman.com\/wordpress\/?p=180","title":{"rendered":"Pierogies – The Fuel That Makes the Superhero Go"},"content":{"rendered":"

WifeGirl and HomeOwnerMan work very well in the kitchen together. \u00a0WifeGirl is usually the Master Chef, while HomeOwnerMan is comfortable in his role as Sous-Chef. \u00a0There are a few notable exceptions to this rule, however.<\/p>\n

Pierogies have been in my family for as far back as we can remember. \u00a0My mother learned from my grandmother, and I learned from both of them. \u00a0So, when it comes to pierogies, I am generally in the driver’s seat here. \u00a0Which suits WifeGirl just fine; she has enough running things the rest of the time.<\/p>\n

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The great thing about pierogies is that they are something that does not follow the rule “Too many cooks spoil the broth.” \u00a0In fact, there are so many jobs involved that it makes for a very social time to make a large batch. \u00a0Over the years I have made them with many friends, and we started to have PierogiFest every year because of the social aspect of it. Throw in some prosecco and you’ve created a whole new tradition. \u00a0In fact, we have learned that we prefer to hold some sort of event when we have people over rather than to just entertain for the sake of entertaining. \u00a0It has been received well. \u00a0We did a scotch tasting a couple of years ago, for example. \u00a0This was popular with scotch lovers and novices alike because it gives everyone a sense of purpose and belonging.<\/p>\n

Anyway, here are the pierogies as my family makes them, and including a few things I’ve learned over the years.<\/p>\n

Pierogi Recipe<\/strong><\/p>\n

Notes from 2017 Pierogifest: We used the pasta roller on a setting of 3, but 4 probably would have been better, because a lot broke. Remember to not overfill them. 5 cups of flour = 25 oz if using a scale. I found you can start the recipe with 30 oz flour per batch of dough. If you add the liquid ingredients together and mix them well, you can put the full 30 oz of flour in at once and the dough hook will do a great job of getting it mixed and pliable, with only small amounts of added flour needed.<\/p>\n

From \u201cThe Frugal Gourmet on our Immigrant Ancestors\u201d and my Grandmother Anna Semanko Dzwonczyk<\/p>\n

(This is really light and tasty dough which uses sour cream as the liquid element. \u00a0I make mine in a mixer one batch at a time. \u00a0Each batch makes about 7 dozen pierogi.)<\/p>\n

2 cups sour cream<\/p>\n

5 cups all\u2014purpose flour<\/p>\n

2 tablespoons melted butter<\/p>\n

2 eggs plus 1 egg yolk<\/p>\n

2 teaspoons salt<\/p>\n

2 tablespoons vegetable oil<\/p>\n

In a large bowl, mix all the ingredients and knead into soft, pliable dough, adding flour until it is no longer sticky. Cut in half, and let rest, covered, for about 10 minutes. Roll out each half into a thin circle. Using a drinking glass cut the dough into circles and fill them with the desired filling. Place less than a tablespoon of filling in the center of each circle and fold over. Wet the edges with a little water, and press into a half moon. Seal with a fork. Cook for 20 minutes in boiling salted water. Drain. They can be pan\u2014fried in butter at this point, if you wish, for a really tasty finish.<\/p>\n

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***A couple of suggestions and hints from watching Anna Dzwonczyk do this:<\/p>\n