I have learned how to be broke and boujee, I have quite the talent for making life luxurious on a dime. So, here are my tips on how to live your life like the queen you are even if ya gotta fake it. Don't worry: we're all tempted to fake it sometimes.And that is O.K...I give you permission. A little organization, housecleaning, tips, shortcuts and hints to help save time / money and we can have that wonderful little Suzy come out in each and every one of us.
APRON STRINGS
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Sunday, August 14, 2011
PIEROGIS
This recipe has been a family favorite passed on from generation to generation.
Bacon version
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Directions
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Fry them in a little butter for color. *"old counry" version with a mixture of seasoned hamburger, onion, beaten egg mixed will and placed inside the dough. Boil them and lightly brown the dough in a greased cast iron skillet after they had cooled from the boiling procedure. Serve them up with sour cream if desired.
*add chopped crispy bacon to the potato filling for a change.YUMMY !!
