Friday, September 5, 2014


Jodie prepares her work surface.
The cooked potatoes and cheese are mixed.
Jodie rolls the dough on a well floured surface.
1 Tbsp. potato is placed on noodle.
The blogger wetting the edges to seal at her work space.
The pirogies rise to the top of boiling water when done.  Cook about 1 minute more.
Place in cold water to cool.
When cool, lift from cold water.  With your finger, lightly rub off excess flour.  Place on paper towels to drain of excess moisture before freezing.

Jodies Pirogies  
I had a cooking lesson with my neighbor Jodie. Jodie learned to make the authentic Polish Pirogi at the hands of her grandmother.  I was so lucky to have the tutorial at the hands of my friend.

This dough is best made the day before and refrigerated overnight.  Must be used within 24 hrs. or less.  Presumed you have made the dough ahead, prepare the table with a good layer of newspaper and top with aluminum foil.  Jodie used the wide foil and masking tape to seal the overlapping edges of foil.

Dough is best wrapped in plastic wrap and refrigerated overnight.  The dough must be used within 24 hours or it becomes an unappetizing grey color.
3 eggs
2 cups flour
1/2 cup water
Mix the flour and eggs with a fork until it resembles small pebbles.  Add the water and mix.  Add the needed flour to make a velvety soft dough.  This is where the tactile experience helps.  Form into two disk shapes, cover with plastic wrap, and refrigerate overnight or up to 24 hours.
4 large RUSSET potatoes
1/2 cup butter
3 1/2 cups shredded cheese (3 cheese blend)
2 or more slices of American Cheese
Onion Salt
Peel RUSSET potatoes and cut into small chunks, season with salt and boil to doneness.  Drain of excess moisture as much as possible. Place in a large mixing bowl.  With a mixer, mash the potatoes. add the cheese and onion salt.  Adjust ingredients and seasonings to taste. at

Roll a disk of chilled dough on a well floured surface.  Prepare your work space for sealing the pirogi with a small amount of flour and a cup of water.  Roll the dough to about the thinness of a dime.  Cut into strips to make the noodle about a 3" square.  Place approximately 1 tablespoon of the potato mixture in the center of each 3" square noodle.  

Place a square of the dough over the fingers of your left hand.  Dip your fingers into the cup of water to moisten the edges of the noodle.  Assist the roll of the noodle with the index of the hand holding the dough.  Seal the filling in the noodle folding the noodle over the filling: pinching the edges to seal the pirogi.

In a pot of boiling water place about twelve pirogi being careful not to overcrowd.  Give the pot a stir to prevent the pirogi sticking together.  Boil and when the pirogi rise to the surface about two or three minutes and continue to boil about 1 minute more.  The noodle should be cooked.  Do not overcook.  Skim the pirogi from the surface of the water.  Move to a pot of cold water to cool.  Remove from cold water when cool and with a light stroke rub to remove excess flour from exterior surface of noodle. Drain as best as possible and place on paper towels to drain. When the one side is well drained, turn the pirogi to a dry towel and dry the reverse side.  When the Pirogi has drained on both sides, place in a large dish or baking sheet with sides separating the layers with plastic wrap.  Place in freezer.

To serve, fry strips of bacon to crisp.  Saute 1/2" onion slices.  Set aside and keep warn while you fry the pirogi.  Serve with the warm onion and sour cream if you wish.

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