Makers Monday

 

We made Pierogis.

Yes while my mom was here

the week before Easter we made 7 dozen pierogis.

First we needed 1 pound of potatoes.

I brought out my vintage scale for this.

It still works.

The secret to keeping your vintage scale 

from working is to not put something on it

until you want to use it.

I often see folks who keep stuff on it...

and that will cause it to stop working.

I then started peeling those 1 pound potatoes. 

Boiled some water and then put the spuds in.

This batch was the two pounds we needed.

While the potatoes were boiling,

my mom cut up the onion.

While my mom kneaded the dough,

I fried the onions in butter

until translucent.

Each batch calls for half a stick of butter

and half the Farmer's cheese.

We had to go to 4 different grocery stores

to get this cheese.

We were beginning to think we would not

 be making these. 

I mashed the potatoes with the butter and cheese.

No milk used here.

While I was mashing, mom was making the dough.

She made a well of flour and added all

of the ingredients in it.

She kneaded to form a ball of dough and then

rolled it to shape the dough.

She was using my antique rolling pin.

on my antique wood bread board.

We actually use a plastic glass to cut

the dough into circles.

We felt a biscuit cutter has always been 

too small for us.

I added a bit of flour to my

other antique bread board.

While my mom continued making the circles,

my job was then to add the potato mixture

in the middle, fold over and press

the dough all around so no gaps will show.

We never use a fork to do this.

Always pinch the dough all around to seal up.

Finally we need to boil some more water.

Adding in the dough they will 

go straight to the bottom.

You know once they are done because

they will float to the top.

Some boiled waiting to cool off.

Once I had a dozen cooled,

I then put them in a freezer container,

and added the cooked onions on top.

You can freeze for 6 months.

Here is the recipe if you would

like to make some pierogi's yourself.

Pierogi Dough

2 cups all purpose flour

1 egg

1 1/2 tsp salt

1/2 tbs oil

1/2 cup sour cream

1/4 cup warm water (more or less)

Mound the flour on a breadboard to make a well.

Drop egg into the well and cut in with a knife.

Add salt and water a little bit at a time.

Add the sour cream and oil.

Knead until firm.

Let rest about 10 minutes.

Divide dough in two parts.

Roll out like a pie crust.

Cut with something 3 1/2 inches in diameter.

Filling

1 pound potatoes peeled & boiled.

Mash together the potatoes.

1/2 cup butter

1/4 pound of Farmer's Cheese

No milk is necessary.

(Optional diced onions fried in butter if you choose)

Take a tsp of filling and place in the middle of

 round cut dough.

Fold in half and pinch all around,

ensuring the dough is sealed.

Take your time doing this.

If the dough is not sealed, when you go 

to boil your pierogis they will fall apart.

Once you have a batch of dough filled 

and sealed, place into boiling water

about 6 at a time.

They will drop to the bottom.

Once cooked they will rise and then you 

scoop them out and place on a cookie sheet

or large plate.

Do not layer or they will stick together.

Once cooled off you can place in freezer

containers or eat right away.

To eat, fry the pierogies in melted butter

with a bit of onions that were

fried in butter if you choose. 

Hope you enjoy these as much as we do.

In other news,

It was a soggy rainy day yesterday.

More rain on tap for the next few days too.

Not much else going on around here.

I no longer get into the hype of 

the Kentucky Derby.

Since moving out here,

There is a farm nearby that hauls in

retired racehorses and ships them

to Canada for slaughter.

It is such a shame that these horses give

their all and then once the owners

are finished with them...sold at auction.

Most go to slaughter,

while there are some

non profits who try to purchase as many 

as they can to live out their lives.

Not many know the dark side of horse racing,

but I see it first hand now.

It makes me angry.

Well have to get to work.

Hope everyone enjoys their week.

Pierogi Blessings To All!

Janice