Pierogi Recipes

Share:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

The weather has been keeping us guessing these days, but we can be sure that we will have some more cold weather ahead of us. With this in mind, I’d like to invite you to think about warm, tasty dumplings!

There are few things as comforting as warm foods made of carbohydrates and filled with tasty morsels! Dumplings can be found across many cultures, and in our “Cooking Around the World” classes, I have found that kids seem to love dumplings, whatever the cuisine!

In our most recent dumpling class, we made pierogis in honor of Russian Orthodox Christmas. For me, showing the kids how to make dumplings serves several purposes. Firstly, they usually love eating them, which is really fun to see. Also, I love getting the kids involved in a sensory activity. What’s more fun than measuring and mixing dough, then rolling it into balls!? They love it, and it builds some investment in them, which means they’re more likely to eat what they’ve made. What they don’t get to think about, is that there are usually vegetables in the dumplings!! And they eat these veggies willingly when they are surrounded by warm dough!!

It’s easy to get them to try different vegetables, oils and spices with dumplings, which exercises their taste buds. Kids really can learn to like new tastes. We all can.

I offer you my adaptation of several different pierogi recipes. I hope you try it! You can fill them with anything you’d like. We used potatoes and cheddar cheese.

Ingredients:

  • 3.5 cups of flour
  • 3 large eggs
  • 2 TB sour cream
  • 1 cup of water from the boiled potatoes
  • 1/5 lbs potatoes, peeled and cut into ¼” pieces
  • ½ lb of cheddar cheese, cubed
  • ½ onion, sliced in slivers or chopped
  • Salt to taste

Directions:

  • Boil potatoes until tender
  • Drain water for dough
  • Add cheese to potatoes and cover to melt the cheese.
  • Mash potatoes

For the dough, combine flour, eggs and sour cream and ½ cup of water. Gradually add the rest of the water until the mix comes together. You may not need all the water, just combine until smooth and not sticky. Don’t overwork the dough.

Let the dough rest 20 minutes and then cut in 3 pieces. Roll off little balls about the size of a golf ball and flatten the balls. Add a spoonful of filling and then crimp shut.

Add to boiling water for 5 minutes and then pan fry in butter with onions.

Serve warm and devour! Enjoy them, friends!

 

Sharon-NDiaye-Cooking-with-Kids-269x3001Email: [email protected]

Website:

Facebook: Sharon’s Barefoot Books and Small Cooks

Instagram: @barefootbookssmallcooks

Twitter:  @cookwkids

Featured Picture License [CCO Public domain], click: pixabay.com Logo

Leave a Replay

mood_bad
  • No comments yet.
  • Add a comment

    Sign up for our Newsletter