National Pierogi Day!

Jay’s Babka is in her late 80’s and makes the BEST pierogis! In honor of National Pierogi Day, here is a recipe straight from her!

You will need—4 cups flour, 1 cup warm water, 2 tbsp oil, 2 eggs, 1 tsp salt. Beat the

egg yolks and add warm water and oil. Blend well, then add flour and

salt. Knead until smooth and soft. Cover dough and let rest for 30

minutes, roll out thin. Cut into rounds.

 

Place a 1 tsp filling on each piece, pinch edges well together to seal.

Drop into boiling water and boil for 8 minutes. Strain in a colander.

Drain well. Place in a bowl and add some butter gently to coat. Fry

chopped onion in oil and spread over pierogie and serve hot with a side of sour cream (or Greek yogurt).

 

Fillings you can use— 2 cups mashed potato with cheddar cheese and onion

or without the onion, potato and cottage cheese, spinach and feta, and more. Add ins like bacon or chive complement potato fillings well, as does basically any cheese. Feeling especially adventurous? How about dessert fillings like cream cheese and blueberries? YUM.

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