How To Say Pierogi In Ukrainian

hi! hope your week has been going well! my parents were in boondocks last week visiting us (well, by and large visiting East and Southward), but while they were here, i tried my hand at making my mom's pierogi (also known as pyrohy, varenyky, or pedaheh) from scratch. i have been wanting to share the recipe ever since!

over the past few years on my weblog i have talked about them or shown pictures several times because i am obsessed! it is probably my favorite thing about existence half ukranian (growing upwardly, we always called them pedaheh, which is what i still call them, really. but i am always chosen out on that! haha. and then pierogi information technology is.) but regardless on what y'all call them, information technology's easily down, my favorite dish.

i have wanted to share the recipe for a while but i accept also always been actually intimidated at the idea of making them on my own. when my mom is in the kitchen, you kind of but step back and slowly exit, before yous get in trouble. she is the boss in there (and the best cook in the world if you actually wanna know) but she maybe isn't the best at letting you lot assist. she has her system down, and runs a tight kitchen ship. so anyway, i made sure she allow me exercise information technology this time, past myself. certain, politely looking over my shoulder, only letting me do it on my own. and she did. ;)

it was and then much fun! and surprisingly easy…which made me kind of upset afterwards that i didn't know how to make them all these years. and and then we might have argued near that. because it'due south like, embarrassingly easy, and that is annoying.  anyway, cheers mom!

i hope you enjoy my favorite dish as much every bit i do!!!

pierogi recipe

ingredients for the dough: 2 cups flour .  ii whole eggs and 2 egg yolks  . four tablespoons melted butter  .  ii teaspoons salt  .  one/2 loving cup potato water (my mom uses the water she boiled her potatoes for the filling to assist the pitahia stay extra tender) . 1/2 cup warm h2o  .  (and then the tricky office is you might need to add a bit more flour at the end, depending on texture and feel. it should be gummy, but not terribly mucilaginous- my mom often adds a 1/2 loving cup more flour at the finish…. we did that this last time. )

ingredients for the filling: we usually fill them with a tater filling or my mom's home-canned cherries (nothing compares to her cherries!). last november when my mom was in town nosotros used fresh blueberries though because we couldn't find cherries anywhere and i was desperately craving the fruit filled over the potato.  if you do fill them with potato, just mash some cooked and peeled white potato with a little browned onions, a little foam cheese and common salt and pepper to gustatory modality. with either the ruby-red or huckleberry filling, be sure the fruit is dry (no juice) and toss with some saccharide and cornstarch.

instructions for the pierogi: in a large bowl, mix the flour and common salt by manus. beat out the eggs and egg yolks together separately and and then add to the flour mixture. mix in the water. in one case those are well mixed, add the butter and mix by manus until the dough is soft. knead on a floured board until the dough is smooth (but don't knead besides long, i guess it tin can toughen the dough.) cut and split up the dough into 2 or 3 parts so you tin can scroll out one part of the dough at a time on a floured board until information technology'southward a sparse, long and broad layer. use something circular (like the rim of a water glass) and cut as many circles out of the dough as you tin can.  don't mix the scraps of the used dough dorsum into the residual of the dough. y'all can curl the small scraps into their own little $.25 to afterward boil and fry with the rest of the pierogi. once yous have the circles cut out, agree one circle in your paw at a time and identify a small spoonful of filling into the eye of the dough. fold information technology over to class a half circle and press the edges together with your fingers. yous don't want the filling to come up out subsequently on so exist sure each pierogi is sealed tightly with no filling about the edges. place them on a floured infinite with a tea towel over them to prevent them from drying.

bring a big pot of salted water to boiling and drop a few pierogi into the pot at a time. you tin can only eddy a few at a time. stir occasionally to exist certain they aren't sticking to each other but let them boil for 3-four minutes or until they float to the top and are well puffed.  remove them delicately, with a perforated spoon and drain.

in a sauce pan, melt a tablespoon or then of butter.  place several pierogi into the pan and sauté them until they are slightly browned (i prefer mine to be soft and barely brown while josh and other family members beloved them more done and aureate brown.) serve warm with sour cream or a petty brown sugar. or plain! i like mine obviously! please don't make me tell you that josh likes his irish potato ones with ketchup.

i know that was a lot of instructions, but it actually is incredibly easy. p.s. if you brand a huge batch, they do so well in the freezer for a longer period of time.  if freezing, barely sauté them in butter, just enough to help them harden up a bit. in one case you pull them out of the freezer and allow them to thaw for a little while, yous will want to repeat that terminal step of sautéing them with butter.

Source: https://lovetaza.com/2014/02/pierogi-or-varenyky-or-pedaheh-or-whatever-you-wanna-call-them/

Share this post