I’m not sure if I’ve ever mentioned this on here before but C is Polish. Since meeting him 2 years ago, I’ve had the opportunity to be introduced to many authentic and delicious Polish foods. I certainly had pierogi before meeting him, but only the kind you buy frozen from the grocery store. The grocery store versions can’t even compare to authentic homemade ones! I honestly don’t know why the thought came to my mind but a couple of days ago, I decided that I wanted to surprise C by trying my hand at making authentic pierogi for supper. I found a recipe that looked easy enough and decided that I would tackle it last night with my own little healthy twist! 😉
I am happy to report that my homemade pierogi were a complete SUCCESS!!! I can’t wait to whip these up for C’s parents one day to see if they even compare to the ones they would eat in Poland.
Since I love pictures, here’s a photo montage of my very first pierogi-making experience. (Please disregard the lovely burn stains on my stove top – had an overflow when boiling my potatoes).
These babies were actually very simple to make, it was just a tad on the time-consuming side. It probably took me about 1.5 hours to make 14 of them and I still have leftover batter and filling to make more on the weekend
If you’re craving pierogi now and are feeling ambitious, here’s the recipe!
The “Healthier” Pierogi
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup yogurt and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
While the dough is chilling, you can prep the filling. Boil approximately 4 red potatoes until soft. Mash together with old low-fat cheese and 3-4 chopped green onions then put aside.
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together so that the edges are completely sealed.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions and some smashed cloves of garlic in a small glug of olive oil in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of 0% fat plain yogurt instead of sour cream – you get the same taste but with better health benefits.