If you have never tried making pierogi before, or just have a craving and don't want to go through all the fuss, this is a perfect recipe. It makes just about 2 dozen pierogi - enough for a snack for my boys! It's even easier if you make the delicious potato filling the day before.
1/4 cup sour cream
1 cup warm water
1 tsp. Kosher salt
3-1/2 cups all-purpose flour
1 lb. Russet potatoes
1/2 Spanish onion, chopped
2 Tbsp. unsalted butter
1 cup shredded sharp Cheddar Cheese (yellow or white)
1/2 cup Ricotta cheese
Salt and Pepper to taste
To make the dough:
In a medium mixing bowl, whisk the eggs, sour cream, water and salt. Add flour, 1 cup at a time until fully incorporated.
Turn out the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a lightly oiled bowl, cover with a damp paper towel and all the dough rest for 20 minutes.
To make the filling:
Peel and cube potatoes. Place in a medium pot. Rinse once or twice and cover with cold water. Add salt to taste and bring to a boil. Simmer potatoes until tender, 15 to 20 minutes.
In a medium saute pan, melt butter over medium heat. Add chopped onions and saute until softened until light golden brown. Remove from heat. Reserve about 1/4 cup for finished pierogi.
Drain potatoes and mash. I still have one of those old-fashioned potato mashers. Add onions with butter from the pan, cheddar and ricotta cheese and mix well. Season with salt and pepper. Set aside.
These mashed potatoes are delicious on their own! A different way to serve tradtional mashed potatoes. Can you image these with some gravy!
Place dough on a well-floured work surface. Set a small bowl of water next to your work area. Divide dough in half. Roll out one half of the dough to approximately 1/4" thick - as thin as possible while still being able to work with it. Cut out dough rounds using a 3" round biscuit cutter (or use a coffee cup or the rim of a drinking glass). Place 1 Tbsp. of the filling in the center of each circle. Dip your fingers in the water and moisten the edge of half of the circle, then fold the other half over to make a half moon shape. Press and seal the edges together.
Cover filled pierogi with a clean towel while you work with the rest of the dough. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 6 to 8, drop the pierogi into the boiling water and give them a gentle stir so they don't stick together or to the bottom of the pot. When they float to the top, boil for 3-4 minutes. Use a slotted spoon to transfer them to a platter.
FOR BOILED PIEROGI:
Melt 1/4 cup unsalted butter in a medium saute pan. Sprinkle the pierogi with the reserved onion and drizzle with melted butter. Season with salt and freshly ground black pepper and serve hot with sour cream on the side.
FOR FRIED PIEROGI:
Melt 4 Tbsp. unsalted butter in a heavy-duty skillet over medium heat. Cook the boiled pierogi, flipping once, until golden brown and crispy on both sides, 4 to 5 minutes. Serve as above with onion and sour cream.
This is a great dish during Lent. It's even easier if you make the potatoes the day before, then you just have to work with the dough. Once you get started it goes quickly!
To celebrate my achievement and 7,000 Facebook Fans, I'm offering her cookbook that is her proudest achievement so far! It's for every bride, graduate, and anyone who has a love of a great Southern Meal.
Salmon cakes were one of the meals we would often have on a Friday night. It's a great way to use canned (or leftover salmon).
2 tsp. olive oil
1 small onion, finely chopped
1 stalk celery, finely diced
2 Tbsp. chopped fresh parsley
15 ounces canned salmon, drained or 1-1/2 cups cooked salmon
1 large egg, lightly beaten
1-1/2 tsp. Dijon mustard
3/4 cups crushed Ritz Crackers
1/2 tsp. freshly ground black pepper
1 lemon, cut into wedges
Creamy Dilly Sauce (recipe follows)
Heat olive oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley, let cool.
Place salmon in a medium bowl. Flake apart with fork; remove any bones and skin.
Add egg and mustard and mix to combine. Add the onion mixture, cracker crumbs and pepper and mix well. Shape into six patties, about 1/3 cup each.
Add canola oil to skillet just enough to cover the bottom of the skillet and heat over medium high heat. Add patties and cook until the undersides are golden, to 2 to 3 minutes. Turn over to brown other side.
This recipe came about while I was searching for recipes using Ritz Crackers. It's a version of the Elvis Presley meatloaf from Paula Deen's website. This meatloaf contains NO egg, but sour cream instead. I didn't have any sour cream but I did have some French Onion Dip - French Onion Meatloaf. The cheese choice was simple -elements of French Onion Soup.
1 lb. 85% ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 cup minced onion
4 oz. Swiss Cheese, cubed
2 Tbsp. Worcestershire sauce
1/2 cup prepared French Sour Cream Onion Dip
1/2 tsp. Mrs. Dash No-Salt Original Seasoning
1 cup Ritz crackers
1 garlic clove
1/2 tsp. crushed red pepper flakes (optional)
1 Tbsp. olive oil
Preheat oven to 375 degrees F.
In a small food processor, combine Ritz crackers, garlic clove and crushed red pepper flakes. Pulse to fine crumbs. Add olive oil and pulse to combine. In a small saute pan, add crumb mixture and cook over medium heat until crumbs are toasted and lightly brown; set aside.
In a large bowl, combine ground beef, salt, pepper, onion, swiss cheese, Worcestershire sauce, onion dip and Mrs. Dash seasoning and crumb mixture and combine well.
Bake 45 minutes to one hour. During the last 15 minutes, top with glaze of your choice.
Makes 2 generous servings plus enough for a cold sandwich the next day.