Yesterday I had a craving for Pierogi’s. Now if you have never had Pierogi’s you are missing out! They are these little pockets of yummyness ( I don’t think yummyness is actually a word but you get the idea). They can be filled with sweet or savory filling. My favorite is mashed potato, sauteed onions and cheddar cheese. But when you are cooking for 9 people making these little things can be a bear. So lets make this process easier for feeding a crowd?
First we made a fresh pasta dough.
3 Turkey Eggs ( we are over run with turkey eggs)
4 large Chicken eggs
3 1/2 cups all-purpose Flour
1/2 teaspoon salt
2-3 Tablespoons Water
Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to
Speed 2 and knead 2 minutes. Remove dough from
bowl and hand knead for 1 to 2 minutes. Let it rest
for 20 minutes. Divide dough into 4 pieces before
processing. Roll and cut into thin strips or use a pasta extruder to make the noodles.
I really like the Kitchen Aid pasta attachment I see a lot more fresh pasta in our future
Once the pasta is mostly dry drop into boiling salted water. They will sink as soon as they float back up they are done. Do this in small batches, 3 at a time worked well for us.
Peel and cut 2 lbs potatoes
2 Teaspoons salt
2 Teaspoons black pepper
1/2 stick Real butter
1/4 cup butter milk
1/2 cup sour cream
Boil potatoes untill tinder. Mash and add all other ingredients, mix well
1/2 a stick of butter
7 Medium onions
1 teaspoon salt
Melt butter. Add onions and salt. Cook on Medium untill camel golden brown.
Time to layer
(Some how I did not get any Pictures of the rest of this process)
Preheat oven to 350
Add dabs of butter to the bottom of a 9×13 pan.
Layer noodle, mashed potatoes, onions, cheese. Repeat at least twice (total of 3 layers). End with cheese on top.
Bake at 350 for 30 minuets.
Serve with salad of your choice (or really anything)
Oh and it is vegetarian and you won’t miss the meat!