On 8/16/2016 at 11:35 PM, sartoric said:Make the pierogi please !
Pierogis are not anything I grew up with and the first one I ever had that I liked, was at Neptune in the East Village in Manhattan and my interest was peaked. I tried the frozen Mrs. T's and found them lacking. Yesterday I gave making them a try. These are something I would like to make and freeze individually (IQF) and package in the freezer to have at the ready. The recipe I used called for 2 cups of flour, 2/3 cup of water, 1 beaten egg and a tsp of salt. The result was more of a batter than a dough and I struggled with it, adding flour throughout the process to make it workable. It also said to just set it aside to rest when working on making the filling, I think it should have been in the fridge, and will be, next time I make it. As a result, I feel the dough was overworked and the potato and cheese pierogi, when cooked (from frozen) was a little tough, but the flavor was good and, for the first attempt, not bad. Once I get the basic process down, I'll move on to other, more interesting fillings.
HC
Here is the dough, once I got it to a workable consistency by adding flour. I had to add more (repeatedly) once I started rolling it out.
I used a large plastic cup as a cutter.
A mixture of mashed potato, sharp cheddar cheese, finely diced sweated onion and garlic powder was used as filling.
I spread them out on sizzle platters to individually quick freeze (IQF).
Then bagged and put back in the freezer.
