Text and photos by Chef Joey
Since it’s going to be such an odd Christmas this year my partner’s family was wondering what they were going to cook for Christmas. Every year they would make piles of traditional pierogi: sauerkraut, farmers cheese, mushroom and even mashed potato.
This year I was intrigued because everyone has to pretty much be by themselves, and I kind of enjoy these Polish traditional treats. So I decided to make pierogi!
The dough is quite simple:
you need two cups of flour,
… some water
and a pinch of salt.
Basically, roll out …
and make your pasta sheets and set them aside.
For the fillings it was quite simple. I made farmers cheese …
Lift the cheese out and form into a ball.
Once it is cooled down, mix two eggs, salt and pepper.
For your stuffing … for the mushroom stuffing:
I simply sautéd shiitake mushrooms this year, with a small white onion – simple yet delicious!!
To make a ravioli … give an egg wash for the pasta, stick together, cover and cut into shapes.
So you can do triangles. We can do round, we can do squares…
You can make your pierogi ahead of time and freeze them when you are ready to cook them.
Just drop them into boiling water for a few minutes – until tender.
You can sprinkle with a little fresh olive oil or sprinkle salt or just some butter. Absolutely delicious and they embody simplicity.