The James T. Callow Folklore Archive

Recipe: Pierogi (Dough Pockets)

Basic Dough: 2 cups flour few spoonfuls lukewarm water
2 small eggs or 1 large egg
Mix flour, eggs and water, and work dough until firm. Divide in 2
parts and roll each piece into a thin sheet on a floured board.
Arrange stuffing (see below) by the spoonful along one edge of a
piece of dough, 2 to 3 inches from edge. Fold over and cut out in
shape of semi-circles with a pastry cutter or a glass. Press edges
of dough together. Repeat until all the dough and filling have
been used up. If necessary, reroll leftover dough and repeat.
This is a fast way of making the pockets. Cook in boiling water
like noodles, covered, so that they will steam. In a few minutes,
when pockets rise to the top, they are done. Serve with drawn
butter.
Fillings: Cheese - 2 egg yolks dash of salt
1 tbs. butter 1 tbs. sugar and
1 lb. pot cheese or 3/4 cups raisins (optional)
farmers cheese, mashed
Cream egg yolks and butter. Combine with cheese, season, and mix
thoroughly. For a sweet filling, add sugar and raisins. Fill
pockets as directed above. Serves 4.
Potato - 2 lbs. potatoes 2-3 tbs. cottage or
1/2 onion, minced farmers cheese
1 heaping tbs. butter drawn butter or bread
salt and pepper crumbs for topping
Cook, mash, and season potatoes. Fry onion to a light, golden
brown in butter. Combine with mashed potatoes and season to taste;
add cheese if desired. Mix thoroughly and proceed to fill and cook
pockets. Serves 6 to 8.

Submitter comment: This is another Polish traditional food that us usually made
for special occasions and holidays since it is quite time
consuming.

Where learned: MICHIGAN ; HAMTRAMCK

Date learned: 02-15-1992