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Veselka Potato Pierogi (Polish Dumplings )
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Source: Second Avenue Deli Cookbook
| These Polish-style dumplings have been a signature dish at Veselka since 1954. Though this recipe makes quite a large number, they can be frozen for about 3 weeks—a time period during which you’re sure to crave them again. | |
| 4 tablespoons (half stick) | butter |
| 5 cups | onion, chopped into 1/4 inch pieces |
| 2 | egg whites |
| 2 tablespoons | water |
| Flour | |
| Sour cream | |
| FILLING | |
| 4 cups | cooked Idaho potatoes, mashed very smooth (this is best done in a food processor) |
| 4 ounces | farmer cheese |
| 4 tablespoons | instant mashed potato granules |
| 3/4 cup | sauteed onion, (taken from 5 cups listed above; see step 1) |
| 2 teaspoons | salt |
| 1/4 teaspoon | pepper |
| WRAPPINGS | |
| 1 | egg yolk |
| 1 cup | milk |
| 1/2 cup | water |
| 1 tablespoon | vegetable oil |
| 3 1/4 cups | all'purpose flour |
1. Melt butter in a large skillet, and saute onions very slowly (on moderate heat), stirring occasionally, until well browned. Separate out 3/4 cup to use in potato filling, and set the rest aside in a bowl (do not refrigerate).
2. Combine all filling ingredients in a large bowl, and mix very thoroughly. Set aside.
3. For the wrappings: In a bowl, combine egg yolk, milk, water, and vegetable oil. Whip with a fork for 1 minute. Place flour in a large bowl, and pour wet ingredients into the center, about one-third at a time. Using your hands, gently fold everything together. If too sticky, add a little more flour, but only what is necessary to get your dough out of the bowl in one piece. Turn the dough out onto a well-floured pastry board, and knead for 3 minutes, once again dusting with flour if your dough is too sticky. Form dough into a ball, place in a bowl covered with plastic wrap, and refrigerate for 20 minutes.
4. In a small bowl, mix 2 egg whites with 2 tablespoons water, and keep it handy on your worktable, along with a pastry brush, rolling pin, flatware teaspoon and fork, 2 3/4 inch round cookie cutter (or similarly sized jar lid), and floured board (in addition to the one on which you are rolling out your dough; a large platter will do as well). Divide your dough into 3 sections. Place 1 section on a well-floured board, and roll out dough to '/] 6'inch
thickness. Cut circles of dough with cookie cutter. Put a heaping flatware teaspoon of filling in the center of each circle (be careful not to get it on the edges, or it will make crimping difficult). You want to use the maximum amount of filling that still allows you room to seal the edges tightly. Brush some of the egg white mixture on half of the outer edge of your circle (it will work like envelope glue), and fold the dough over into a half-moon shape. Crimp the edges together with your fingers, or use a fork to do more-decorative crimping on both sides. Place finished pierogis on a floured board or platter. Do not stack them. Repeat with remaining dough and stuffing.
5. Fill a large stockpot about three-quarters full of salted water, and bring to a vigorous boil. Place pierogis, a few at a time, into the rapidly boiling water, and cook for 4 minutes. Drain, and serve, topping each portion with some of the remaining sauteed onion (heated up, of course) and a big dollop of sour cream. Or if you prefer them fried, boil for 2 minutes, then saute in butter until golden brown.
Note: You can make pierogis in advance by boiling them for 2 minutes, draining, and coating with vegetable oil to keep from sticking. Refrigerate for use within the next day or two; otherwise freeze them. Reheat in boiling salted water or saute as described above.
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