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It started off as a bit of a joke. That Ania @aniainspain and I would pick a day to make pierogi at home and have a little online “competition”. And despite my Winnipeg roots,  Ania definitely had the upper hand by being Polish and – as I found out later – in possession of a little contraption that cuts, folds and seals the dumplings resulting in pierogi perfection. Meh.

But I had heart and determination on my side and, even though I hadn’t made pierogi since I lived in Canada more than 40 years ago, and I had lost my favourite pierogi dough recipe, I was keen to do my best.

But which dough? I remember the one I used to have had sour cream in it, and probably egg, but some online research showed me that the “proper” pierogi dough was made simply from flour, salt, hot water and a bit of oil  Unable to choose I decided to make both types. I mean WTF it was really just a couple of cups more of flour and a bit more time, and well, time I’ve got.

Easter Sunday was the day chosen for the “competition” and I got off to a late start. Unlike me, Ania made a sensible amount of pierogi, enough for her and her partner to enjoy for lunch, whereas I made enough for a small army. Well, I only used half of both doughs, leaving the rest in the fridge to make up and freeze later.

Gotta say they turned out really well. Still undecided about which dough was “better” but the simpler one was much easier to work with. Both had potato and cheese filling, but I added fried onions to the one used with the more complex dough. Anyhow, it was fun and I put loads of silly Instagram stories up during the process (which are now gone, thank goodness). But you know, I still had a whack of dough and filling left over and so spent most of this afternoon getting them prepped and ready for the freezer. So I am definitely pierogied out atm.

I’ll put the recipes up on Azahar’s Kitchen later this week if anyone is interested.