Making Pierogi (Continuing Education class at CCAC)
A few years ago, I was skimming through the Continuing Education classes of our local community college (CCAC) looking for something to do/learn. I stumbled upon a list of food classes that were being offered through the Community College of Allegheny County, and was excited to see a pierogi class! The scheduling fates were on my side, and I signed right up for the class! The techniques I acquired in this class have been useful beyond the pierogie, and especially helpful when making empanadas, hand pies, wontons, and more! With a bit of listening, and a tiny bit of patience anyone can make and fill these. Try it with some pie filling for a sweet pierogi!
I had an enjoyable learning with people who were far beyond my age, but oh so many of them had stories to share! Even the instructor told us of the hundreds of pierogi he’s made in the course of his lifetime. (Even the youngest had a job in the kitchen.) There were a few grandparents, and then even one mom and her daughter in the class. Many were yearning to recreate the dishes they remembered from other family members that had long since passed. The best thing we can do for each our families is get everyone involved and document and teach those special family recipes. So many great stories and memories to be cherished!
If you have access to a local community college, check out their list of offerings. Even some businesses host classes on baking and cooking. Where have you found cooking classes?
More recipes to inspire you:
- Basic Polish Pierogi Dough and fillings from Curious Cuisine
- Let’s Make Some Pierogi! at Susan’s Cooking School
- Pierogi N’At at Mindy Bakes
Step by Step process after the recipe
- 2 c c unbleached all-purpose flour
- 1 egg, beaten
- ½ c water (do NOT add all at once)
- Filling (mashed potatoes with cheese, sauerkraut, mashed potatoes with kraut etc.)
- Rolling pin
- Biscuit/cookie cutter etc.
- If cooking immediately, boil a pot of water big enough to hold the batch of pierogi. Add 1 tsp salt when water begins to boil, and reduce heat to a simmer.
- Have fillings ready (leftover mashed potatoes with cheese added are perfect!)
- In a bowl, or on clean surface make a well in the center of the flour.
- Gently add egg to well, and slowly start mixing the egg in with the flour.
- Slowly add water. Use only enough to make the dough smooth and soft.
- Roll dough to ⅛" thick.
- Cut circles in the dough with a circular cutter about 3½" in size. (Cookie cutter, glass, cup, biscuit/doughnut cutter etc.)
- Re-roll dough as needed to make more circles.
- Fill with about 1 tablespoon (more or less depending on your circle) of filling slightly off center.
- Lightly moisten the outer edge on of half of the circle.
- Fold dough over filling, and pinch edges to seal well. Ensure no air bubbles.
- Sprinkle finished pieorgi with flour to avoid sticking to eatch other if layering prior to cooking.
- Cook in boiling salted water for 7 - 10 minutes. Pierogi will float, and dough should be tender.
- Remove with slotted spoon and place in serving dish.
- *Optional: Saute in a butter skillet with diced onion.
Let’s Step through the Process
https://www.thesugarpixie.net/2017/09/25/making-pierogi-continuing-education-class-at-ccac/https://www.thesugarpixie.net/wp-content/uploads/2013/10/Pierogie5.jpghttps://www.thesugarpixie.net/wp-content/uploads/2013/10/Pierogie5-300x300.jpgRecipesclasses,food,pierogie,PittsburghA few years ago, I was skimming through the Continuing Education classes of our local community college (CCAC) looking for something to do/learn. I stumbled upon a list of food classes that were being offered through the Community College of Allegheny County, and was excited to see a pierogi...thesugarpixie firstname.lastname@example.orgAdministratorThe Sugar Pixie