PIROGIES

Ever since we went to this Polish-Mexican restaurant in London’s Shepherd

Markey, Liat loves pirogies. Sadly, they are not abound in the US, especially not

fresh ones. The remedy – the recipe below.

 

Dough

 

3 cups flour

1 cup water

1 large egg

2 tsp. vegetable oil

1 tsp. salt

 

Put flour in large, shallow bowl and make a well in center. Add remaining

ingredients and beat them with a fork to combine but not with the flour. Use

wooden spoon to gradually incorporate the flour until a soft dough forms.

Transfer to a lightly floured surface and knead, dusting with flour as necessary,

until smooth and elastic, about 10 minutes. Invert a bowl over the dough and let

stand for an hour.

 

Make filling while dough stands:

 

Potato

 

1 ½ lbs. russet (baking) potatoes, peeled and cut into 1” squares

6 oz. grated sharp cheddar cheese (2 ¼ cups)

½ tsp. salt

¼ tsp. pepper

 

Cook potatoes in boiling water until tender, about 10 minutes. Drain, transfer to a

bowl with remaining ingredients and mash. Make spoonfuls worth of filling balls

and cover with plastic wrap.

 

Onion topping

 

1 onion, thinly sliced

1 stick butter

 

Cook onion slowly (medium-low heat) in butter until golden brown, about 30

minutes. Season with salt and pepper.

 

Form and cook pirogues:

 

Bring a large spaghetti pot of salt water to a boil. Meanwhile, halve dough and

roll out one half on lightly floured surface 1/8” thick. Keep the other half covered

 

by that inverted bowl. Cut with a glass into 24 rounds. Put filling ball in center

of each round and pinch edges to seal. You can use a little water to seal better.

Transfer onto a lightly floured towel and cover with another towel.

 

Once water boils add half of the pirogues, stirring once to separate them and

cook 5 minutes or until they float to surface. Remove and toss gentle in onion

topping.

 

You can also form but not cook pirogues and freeze for a month. Best freezing

technique is in one flat row until frozen, then transfer into plastic bags. Reheat in

butter in a skillet, stirring until golden brown.