Sunday Supper is all about bringing families back together around the dinner table. That’s why I was so excited to learn about American Family Insurance’s Back to the Family Dinner Table Campaign!
American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card!
For details on this contest and to enter visit American Family Insurance at Back to the Family Dinner Table .
As part of this campaign, I wanted to share with you one of my own favorite recipes that mean so much to me. An old family recipe passed down from my Gram to my Mom then to me. It didn’t stop there. I passed it on to my daughter and granddaughter.
That dish would be… Pierogies!
Pierogies are little dough “pants pockets” that you can stuff with just about anything! Wait let me clarify that last statement! Pierogies have many names and depending on your nationality, these little dumpling relatives take on a variety of fillings.
I’m Pennsylvania Dutch, which means I have an Eastern European background and we make ours with potato and cheese, sauerkraut, sautéed cabbage and onion, and occasionally ground meat.
What makes pierogies different from boiled ravioli, pot-stickers and other pasta based dough pockets is that we boil it first then sauté in butter or deep fry.
These little treasures were my first working with pasta dough experience.
There’s an art to making homemade pasta. My Gram used to say, “You need to know how to make ‘em with your eyes shut!” Old school.
That’s because there is a certain feel to the dough depending whether you’re making pies, pasta or bread. It’s a hands-on thing we pass down in our family. No dough machine can teach you the techniques.
We all learned as kids. I’m not sure if it’s because as children we’re more receptive to getting our hands in there and “playing with our food” or because teaching the little ones is a great excuse for us to play in dough too!
Maybe dough isn’t your forte. That’s okay; we all have something special we do in the kitchen that we can pass on to our kids. If not food preparation maybe a cooking technique, setting a table, food shopping or even storage like where to put and find things in the kitchen and why it goes there.
By involving your family in preparing meals you give children ownership of skills they will use throughout their life. Your family becomes an intricate part of the meal.
I hope I can do justice to explaining the pierogie process with words and pictures!
- 3 cups all-purpose flour, plus 1 cup reserved
- 2 large eggs
- 1/2 cup water
- 4 cups potatoes, peeled, cubed
- 1 medium onion, sliced
- 2 cups (8 ounces) shredded Cheddar or American cheese
- salt, and pepper to taste
To make filling, cover potatoes with water and boil for 10 minutes, add onions and continue boiling until potatoes are fork tender. Drain.
Return to pot, add cheese and mash. Season with salt and pepper to taste.
Set aside to cool.
In a large bowl, add 3 cups flour, make a depression or “well” in the center and add the eggs.
Slowly add water a little at a time, working into the dough as needed.
Knead dough until soft and slightly sticky.
Cover bowl with damp towel and let dough rest 15 minutes.
Sprinkle some of the reserve flour over the work surface and lightly coat hands and rolling pin.
Divide dough into thirds and roll out until about 1/8-inch thickness.
Sprinkle reserve flour as need to keep from sticking. Use sparingly or excess flour will toughen dough.
Dip a 3-inch diameter drinking glass, donut cutter or biscuit cutter into reserve flour. Cut out dough circles.
Scoop about 1 teaspoon of filling onto the center of the dough circle.
Lightly wet the outside edge of the dough with water. Fold the dough over the filling.
Wet the edge of the outer rim of the dough.
Start at one end and begin pinching the edge of the pocket shut. Be careful to keep filling off the seam. Seam should be about 1/4-inch wide. You can seal the seam with a fork if desired.
Lay closed pierogie on lightly floured waxed paper. Cover with damp cloth. Repeat above steps with remaining ingredients.
Bring 4 quarts of lightly salted water to a rapid boil.
Carefully drop pierogies into boiling water. Nudge pierogies from bottom with a slotted spoon. Reduce heat and gently boil until pierogies float (approximately 5 minutes).
Remove pierogies with slotted spoon to a colander. Rinse with cold water to prevent sticking. Drain. Move to waxed paper to thoroughly cool.
You can then eat them as is, (I even like them cold as a snack, weird I know) deep fry them, sauté in butter with onions like below which is my favorite way, or freeze them for later!
Check out all our recipes and ideas for American Family Insurance’s Back to the Family Dinner Table Campaign from the Sunday Supper Group!
- Asian Short Rib Tacos with Pineapple & Crunchy Slaw by Foxes Loves Lemons
- Barbecue Chicken Pizza by In The Kitchen With KP
- Beef & Potato Skillet Supper by Cupcakes & Kale Chips
- Braised Pork Chops and Sauerkraut by kimchi MOM
- Chicken a la King by Juanita’s Cocina
- Chicken and Dumplings by Country Girl In The Village
- Chicken Crescent Squares by Hezzi-D’s Books and Cooks
- Family Fave Lasagne by NinjaBaking.com
- Gluten Free Peppered Steak by No One Likes Crumbley Cookies
- Greek Meatballs (Soutzoukakia) by Supper For A Steal
- Green Chile Chicken Tortilla Casserole by girlichef
- Hungarian Goulash by The Foodie Army Wife
- Linguine with fresh Tomatoes and Basil by The Not So Cheesy Kitchen
- Meatloaf by Magnolia Days
- Peixe Asado no Forno | Fish Baked in the Oven by Family Foodie
- Pierogies by Cindy’s Recipes and Writings
- Sour Cream Coffee Cake by The Girl In The Little Red Kitchen
- Straw and Hay Pasta by That Skinny Chick Can Bake
- Swiss Steak by Curious Cuisiniere
- Veggie Mac and Cheese by Hip Foodie Mom
Come join us and be a part of American Family Insurance’s Back to Table Campaign!
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This post is sponsored by American Family Insurance. All opinions are my own.
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