Pierogi from Granny

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2. Meanwhile, melt 2 tablespoons butter in a large pot over medium-high heat. Add the bacon, and cook until the fat begins to render, and the bacon begins to brown, about 5 minutes. Stir in the onion, and continue cooking until the onion softens and turns translucent, about 5 minutes. Stir in the ground beef and ground pork; continue cooking until crumbly and no longer pink, about 10 minutes. Finally, stir in the minced mushrooms, chicken bouillon, salt, pepper, and dill. Cover and cook until the mushrooms soften, about 5 minutes more. Stir in the mashed potatoes, then set the filling aside to cool.
3. Whisk the all-purpose flour and self-rising flour together in a large bowl, and make a well in the center. Add the 2 beaten eggs, salt, and enough water to form a soft dough. Knead on a well floured work surface until smooth and pliable. Roll the dough to 1/8 inch thick, then cut into 5 inch circles.
4. Spoon the filling onto one side of each of the dough rounds, then moisten the edges with the remaining beaten egg, and fold to create half circles. Press the edges together firmly to seal.
5. Bring a large pot of lightly salted water to a boil. Drop the pierogi in a few at a time, and boil until they float to the surface, about 2 minutes. Once the pierogi have cooked, remove with a slotted spoon, and rinse until cold; set aside.
6. Melt the remaining 1/4 cup of butter in a large skillet over medium-high heat. Add the boiled pierogi, and cook on both sides until hot and golden brown, about 5 minutes. Serve immediately.

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Reviews (5)

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8

LizN

Oct. 28, 2009

"This is great! I read the reviews before and wanted to clarify being that I am polish, that these reminded me the most of my busha making pierogi. The dough is ment to be a pasta dough which does mak..." See moree it more difficult to work with but I think most of us that make pierogi are looking for replicating something from our childhood, this comes so close! thank you silkdiver!"

7

sheila

Sep. 11, 2009

"Awesome! My Stepdad's mom was Polish and I loved her dearly She was 101 when she passed and eating these makes me think of her & her wonderful kithchen - she made the best and this is the closest to ..." See moreher's. I pretty much think its common sense to break up the meat when its going to be stuffed in dough, but thats just me :) - I find that the dough works best for me when I form a long snake shape, slice rounds from it and then flatten further into nice circles, a touch of the rolling pin and wallah! Sometimes I add a bit of seasoning to the dough too - A recipe is a guide, not a rigid unbending law - after all everyone has different tastes, stoves and probably hubbys that are picky,picky, picky! (he loves these pierogi's though) thanks silkdiver :)"

7

EdiEats

May. 20, 2008

"The filling was delicious though a bit heavy and it is important to really break up the meat. I did not like the dough at all. More like a pasta dough and difficult to roll out. I did not like having ..." See moreto boil them and then fry them in lots of butter to brown them. I found another recipe for a yeasted dough that is baked that worked much better (Pike Place Market cookbook pg.21) "