Posted by Dr. Lori Arnold
Part 1: Traditional Polish Pierogie Recipe with Dr. Lori
One of my most favorite and treasured family traditions, and best holiday memories, is having Pierogies and Borscht on Christmas Eve. Our family would go to Christmas Eve vigil mass and come home to the smell of borscht and carmelized onions from the pierogies Mom had spent days preparing for our feast. We would even have contests to see who could eat the most. Her specialty was sauerkraut, potato and cheese. She would boil them, fry them in butter with carmelized onions, and put them in the oven to crisp up. Later we would would eat them with either sweet cream, or my preference, sour cream.
Being gluten-intolerant I was trying to experiment with other types of flour to make these gluten free so I could enjoy them without the stomach distress later, but I quickly found that rice flour does not work and I had to throw the whole batch away! Don’t experiment with a recipe on the day of the holiday… in this case it was Christmas Day!
In this 2-part video I will show you how to make perfect pierogie dough, the traditional way. Then, come back in Part 2 for the conclusion of this recipe!