For the Love of Pierogi

The women in my husband’s family were expert pierogi makers. His late aunts were part of a still ongoing brigade of the tasty Polish dumpling makers at St. Stanislaus Parish - a church so beautiful it is designated a minor Basilica. 

More savory cabbage and sweet cheese pierogi are sold the weeks before Easter and Christmas than the ladies ( and a few talented men) at our parish can keep up with. It helps to have an “in” with the pierogi making crowd for advance notice of when there’s a batch ready for sale. A successful pierogi purchase feels like a Pat’s touchdown in the last moments of a tie game. 

And if you’re really lucky enough to be the recipient of your Polish aunt’s cookbook with a variety of sweet and savory pierogi recipes to be cherished, and celebrated by making them at home. 

Thank you, Cioce (pronounced Chutchee) for your lifetime love of cooking and us.

Blueberry Pierogi

DOUGH

2 cups plain, all-purpose flour

1 tbsp powdered sugar

1 egg + 1 egg yolk, lightly beaten together

1 cup warm water 

FILLING

3 cups fresh blueberries tossed in a mixture of 1 tbsp sugar & 1 tsp arrowroot

To make the dough, sift the flour and powdered sugar onto a large wooden board or clean surface. Make a well in the center and pour in the eggs with a few tablespoons of the warm water. Using your fingers to mix together, adding a little more water a tablespoonful at a time. At first the dough will be soft and sticky. Use your fingers to bring the dough together into a ball, like making pasta.

Once the dough comes together, swiftly, but briefly, knead the dough on a floured surface for four-to-five minutes. The dough should be quite elastic. If it is too wet, add a little more flour. Put the ball of dough into a bowl and cover with a damp cloth. After an hour, sprinkle some more flour onto a board. Cut the dough into two pieces and begin rolling out until it is about 1/8 inch thick. Use a 3 inch biscuit cutter to make dough circles. Cover circles with damp cloth as you fill.

Place a circle of dough into the palm of your hand and place three or four blueberries into the centre. Fold the dough over the filling. Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed. Lay the pierogi in rows onto a board lightly dusted with flour and cover with a damp cloth as you make the rest.You can freeze them (laying them flat on styrofoam or heavy cardboard) before cooking. Add a little melted butter to keep them from sticking when defrosting for later use. Wrap tightly in plastic wrap.

To cook either fresh or defrosted pierogi. Put a large pan of water to the boil. Carefully drop the dumplings in one at a time, 6-8 per batch. Keep the water at a gentle boil. Pierogi are cooked when they float to the top, in about two-to-three minutes. Drain and set aside. Add butter to a skillet and pan fry to a golden color. Sift powdered sugar on top to serve.