So, thanks to the "man" who cut some funding for workstudy I was recently stripped from my cozy office job. Not only do I not get to hang out with my most favorite people (Angelett and Chinwe) I no longer get paid to do my homework. So, off I was, into the real world,as a broke college student, trying to find a part time job in a suffering economy...great. With no car, and not a very flexible schedule, Hubert, from Hubert's Polish Kitchen in the North Market decided to give me a shot.
|galumpki, stuffed cabbage rolls|
|Wild berry juice from Poland|
- 6 potatoes, peeled
- 80z cheese (any kind will really use)
- 2 onions, sliced
- 4 cups of flour
- 3 eggs
- 1 1/2 cups sour cream
- 1 1/2 cups butter, soften and divided
- salt and pepper
- In a large bowl, add a dash of salt to the pepper and sift.
- Add the eggs, 1 cup of sour cream and 1/2 cup of butter to the flour. Mix until it form a dough. If it is too dry add a little warm water.
- Knead the dough. Wrap the dough with plastic wrap, and chill it for a minimum of 20 minutes.
- While the dough is chilling, peel and boil the potatoes.
- In a saucepan sauté butter and caramelize the onions.
- Once the potatoes are soft, add cheese, half of the caramelized onions, the rest of the sour cream, and 1/2 cup of butter. Mash until smooth and mixed. Place in the refrigerator to chill for about 20 minutes.
- Roll the dough out, using flour to cover the surfaces, and cut out large circles (about 4-5 inches in diameter, we used the tops of cups). Also, begin boiling water and set oven to 325 degrees.
- Take a spoon full of the potato mixture and place in the center of the circle.
- Fold the circle in half and pinch the edges together with warm water.
- Place finished pierogi in boiling water.
- Once the being to float, shock in cold, ice water.
- Place the pierogi in a baking sheet with the rest of the butter and the remainder of the caramelized onions.
- Bake until crispy, about 15 minutes. Enjoy with a dollop of sour cream.