-,-`--ivy--`-,-

yoghurt

Homemade Pierogies

March 2009

homemade pierogies - March 2009

Here are the pierogies just after being formed.

homemade pierogies - March 2009

(scroll down for more photos)

While it is not traditional, we added some whole wheat flour to the mixture for the dough. Also in the dough was home-made plain yoghurt (many recipes call for sour cream). The resulting dough is quite soft & stretchy and very pleasing to work with. It helps to have cool dry hands when forming the pierogies.

homemade pierogies - March 2009

Making pierogies is a fun thing to do. As we made them, we thought this would be a great party activity. Some people could roll out the dough and everyone could punch out and stuff the pierogies. We each punched out rounds and formed one of the two finished pierogies here. As well as the round cutter pictured, we used a biscuit cutter with fluted edges (not shown). This gave some of the pierogies attractive scalloped edges before being cooked but the edges pretty much disappear in the cooking.

homemade pierogies - March 2009

We stuffed the pierogies with potato and cheese.

potato - March 2009

It is also not traditional to simply fry the pierogies in olive oil rather than par-boil before frying in butter. We love the crispy golden crust that forms when frying them without parboiling. It takes no time at all for them to cook.

homemade pierogies - March 2009

We served the pierogies with caramelized onions, plain yoghurt and steamed broccoli.

homemade pierogies - March 2009

homemade pierogies - March 2009

Homemade Pierogies

scroll up for more photos

to blog from OUR kitchen: pierogi, perogy, pyrohy... what's in a name? ~ homemade yoghurt


Closer view of the yoghurt. (See more photos of yoghurt)

yoghurt - March 2009



homemade pierogies - March 2009





Creative Commons License
This work is licensed under a Creative Commons License