Local Recipes - Pierogi

One thing on which most Americans agree is that a traditional holiday meal starts with a plump and juicy turkey. The basic side dishes are also well established - stuffing, mashed potatoes, sweet potatoes, cranberry sauce. But each of us also has a favorite special holiday dish or a special way of preparing one of the classics, and the recipes for them are handed down from generation to generation. Here are some of those favorites, courtesy of people you may know. A staple of the Polish table, this dumpling is usually filled with a meatless mixture. It may be served as a canapé or side dish, says Township Journal reporter Carol Dunbar. Prepare in bulk and freeze. One ingredient usually varies with whichever aunt has supplied the recipe. My mother’s “secret” ingredient is sour cream, while my aunt replaces the sour cream with mashed potato. Both make the mixture easier to roll out. Dough (Makes 48 pierogi) 2 whole eggs ½ teaspoon salt 6 ounces sour cream 2 cups flour Make a well in the flour and add eggs and salt and sour cream. Cut in with knives to combine mixture. Roll out a portion of the dough keeping remaining mixture covered with cloth towel. Cut circles 3 inches in diameter. Sauerkraut and Onion Stuffing 1 quart of sauerkraut, rinsed and chopped 2 medium onions chopped 1 stick of margarine or butter Saute together till transparent. (Chilled mixture will allow for easier stuffing of the dough) Potato Cheese Stuffing 2-3 pounds of potatoes Cheese whiz Margarine or butter Boil potatoes, mash with margarine or butter only (no milk). Add cheese whiz. (Chilled mixture will allow for easier stuffing of the dough). Place one tablespoon of mixture on dough, wet one side with water, fold over top, and crimp with fork or pastry sealer. Bring 6 quarts of water to a rapid boil, cook 5-6 pierogi at a time approximately 3 minutes (dumplings will rise to top). Immediately place in ice water and drain on towel or tablecloth. May be served as a boiled dumpling or sautéed in butter until golden brown. Serve with sour cream or butter.