Sous chef Veronica asked me for this recipe, and since I already have it typed up and have decent pictures of it, I thought I’d toss it up on the blog. It’s great! It’s a lot of work! The filling freezes amazingly, though, so maybe double the filling and freeze it so the next time you feel like making the dough you can be all ready to go. This is a combination of an old Gourmet recipe and one from my pal Selma.
(But first! I feel sort of guilty blogging because I know a bunch of you blog readers have ordered chocolates, and I’m worried you’re all “Why is she blogging when she should be shipping out my chocolates!!” Here’s the deal: Tuesdays and Wednesdays are my days off, the days in between the cooking part of the week and the chocolate part of the week, and if I don’t have them I will cry. This week I have masses of paperwork to do, so I am blogging to avoid it. Chocolates will be arriving soon, don’t worry!
Also: I wrote this post while sitting next to Brittany at the New Paltz Village Board meeting. In case you were wondering, it looks like the issue of Village Hall requiring $1,000,000 of insurance in order to use the building—hello, we the people own that building!—is going to work out OK….maybe. Everyone is talking the talk of allowing groups without insurance to meet here, we’ll see if they will walk the walk. Of course the New Paltz Green Party JUST let our insurance lapse. Awesome.)
Makes about 60 if rolled in pasta machine or 50 if rolled by hand
4 c ap flour
¼ c flax seed “eggwhites” (see here for a recipe)
1 ts. sea salt
¾ c cold water
2T extra virgin olive oil
- Make a dough with all ingredients. Knead about five minutes in standing mixer or ten minutes by hand. Let stand 1 hour at room temperature.
- Roll out dough using pasta maker to setting 4 (well, 4 on my machine, I’m not sure if they are all alike?), then make 50-60 rounds, using a biscuit cutter or a cup or anything round and a nice pierogi size.
- Spoon 1 teaspoon of filling (see below) onto center of pierogi, fold in half, and pinch edges together to seal completely. If edges don’t adhere, brush lightly with water.
- Transfer pierogi to a heavily floured tray (or a tray lined with a silicone baking sheet) and form more pierogies in the same manner. Do not stack pierogies, they will stick together.
- Bring a large pot of heavily salted water to a boil. Add half of the pierogies (or a quarter, if your large pot is really more of a medium pot), stirring once or twice to keep them from sticking together, and cook 5 minutes from the time pierogies float to surface. Transfer cooked pierogies to a bowl with onion topping (see below) and toss gently to coat.
- Serve immediately, or reheat pierogies in onion topping over low heat, gently tossing to coat.
Beet-Sauerkraut Pierogi Filling
- Fry 1 onion in olive oil, add 1 1/2 c drained, rinsed sauerkraut and (optional) a crushed garlic clove or two and fry for another minute.
- Cook 3 medium beets until tender.
- Mash beets and add to onion and sauerkraut.
- Grind everything in a food processor until practically but not completely a paste.
- Refry in olive oil, adding 1 ts. sea salt. Seriously! Double fry!
Sometimes I add fried up mushrooms to the filling, and leftover mashed potatoes are nice added in too, for that extra carb kick.
Onions sautéed in lots and lots of olive oil – LOTS! If you’ve got leftover pierogies and you toss them with this topping but you’ve skimped on the oil, they will all glom into one horrible mass by the next day. Also, the whole thing will be bland without a ton of oil.