Culinary Adventures of MadZak

It kind of sounds like bloody Sunday but it was more or less flour and potato Sunday in the MadZak kitchen. Judy and I decided it’s been way to long for us to go without eating some yummy pierogi and we managed to fulfill that craving. These were delicious and exactly how my great aunt’s used to make.

We ended up running out of potato mixture for this event but we had a nice can of sauerkraut standing by waiting to be stuffed into the little pockets to finish it off. We used small red potatoes so that might be why we were off but trial and error is what it takes to properly nail down a recipe. Oh and this recipe makes about 102 and maybe more if you are quick and not tired like we were!

Ingredients:

• 4 1/1 cups of white whole wheat flour
• 2 teaspoons salt
• 2 tablespoons melted butter
• 2 cups sour cream
• 3 eggs (1 yolk only)
• 2 tablespoons vegetable oil
• 8 peeled and cubed baking potatoes
• 1 cup shredded cheddar cheese (go ahead an add some more you know you want to)
• salt and paper to taste

Method:

1. In a large bowl mix the flour and salt.
2. In a separate bowl whisk up the butter, sour cream, eggs, and oil.
3. stir the wet into the dry until it’s well blended. Cover with a towel and let stand for 20 minutes
4. Put the cubed potatoes into a pot and fill with enough water to cover.
5. Bring the pot to boil and cook for about 15 minutes or until the potatoes are soft for a fork to go right through
6. Drain the water and then mash em. Add the cheese and mix it to blend evenly. throw in some salt and pepper for good measure
7. Take the dough and use your method of choice to make the sheets for the pierogi. I have kitchen-aid attachments which make life hella easy. You can also use a hand crank pasta machine OR a rolling pin. Regardless get the dough to a thin state that’s not going to tear like paper, you kinda want card stock weight.
8. With the sheets using a mold or a circle cookie cutter to make your individual pockets.
9. Place a good amount of filling in the center but not to much to tear open the dough when you attempt to fold. Fold it over, crimp the edges and place on a sheet pan
10. Once a sheet pan is full, throw it in the freezer while you fill up the next one. You don’t want any touching while we “flash freeze” them. This will allow you to bag without getting a lump of potatoey dough later when you try to cook em.

How I Cook:

You can pre-boil these prior to freezing or just boil them prior to pan frying. You need to pan fry these babies in some butter and onions. If you do this you will be a happy little polish boy/girl and will thank me by sending me over a few of those hundred pierogi you just cranked out!

You ask and I deliver Jason, here you go! Lasagna… With the weather cooling it’s time to break out that oven and put a nice smell in the house. This meal is good for 6-8 servings, if you do 6 I won’t tell, so be sure open up your stomachs and enjoy this mash of tomato sauce, pasta, and three cheeses. Be sure to leave your requests and any tips or tricks are always welcomed in the comments.