Pairs perfectly with our Fireside Red.
A lighter, fruit-forward, easy drinking red.
Recipe from: Julia, Fielding Estate Winery Lead Cellar Hand.
Julia shares how to perfect pierogies in simple steps. “I have been making these since I was a little girl. My grandmother shared our Ukrainian culture with me through favourite family recipes. She taught me how to make them, and I have loved making them every since. Each time I roll the dough I think of her and now share these traditions with my children.”
Beat eggs and oil together.In stand mixer, add flour and salt with dough attachment and mix.Add eggs and oil and slowly.Add water. Mix until combined.Cover in bowl for at least 2 hours.
Peel 9-10 potatoes.
Cut into chunks and place in a pot of water, salt generously and boil until fork tender.When potatoes are done, drain water, mash and add (or fold in) shredded cheese.
Stir until combined.
Let filling cool while the dough rises and is ready to roll!
Roll dough to 1/8” thickness.Cut dough into 3” diameter – I like to use a cup or wine glass!Fill with approx. 1 one heaping tablespoon of filling.When sealing, fold in half, pinch closed.
Top Tip! Make sure the filling is in the pocket and not touching the dough you’re pinching.
Fill a large pot with salted water and bring to a boil.
Add pierogies to water and stir.
Bring pot back to a boil and when they float they are cooked!
My family enjoys boiled pierogies and we eat them right away or sometimes we lightly pan fry with some butter once they are done boiling.
You can freeze uncooked pierogi in freezer in a Ziploc bag and cook from frozen in the same manner as above.
Note from Heidi: I am so happy Julia shared this recipe with us as they bring back childhood memories for me, going to my Oma’s house Sunday afternoons for pierogies! I have always wanted to try making them and found Julia’s recipe easy to follow! Delicious, comfort food made with simple ingredients. Fun to make with friends or my family, perfect as a side dish or main meal!
Date:
March 30, 2023