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It's never too late for pierogies
Oct. 8 was National Pierogy Day, named in honor of that delightful little dumpling filled with a savory or sweet mixture that I have waxed poetic about in this space on numerous occasions.
So what if the holiday was conceived by pierogi-maker Mrs. T's, in honor of the product's first appearance in a grocery store on that day in 1952? It gives me an excuse to write again about one of my favorite comfort foods.
It also gives me an excuse to offer up a pierogi recipe from Helen Mannarino of Pierogies Plus fame. I interviewed Helen back in 2005 at her McKees Rocks shop. Her pierogies are little pockets of heaven, and have been featured in assorted media publications and broadcasts, including Food Network's "FoodNation" with Bobby Flay.
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Incidentally, there really is a Mrs. T. Ted Twardzik set up shop in his father's former tavern in Shenandoah, Pa., to churn out pierogies using his mother, Mary's, recipe. Hence, Mrs. T's was born, and the company, Ateeco (for Twardzik Co.) now employs 200 people.
Potato and Jalapeño Pepper Pierogies
n Ingredients
Dough
3 cups all-purpose flour
1 egg
2 tablespoons margarine
3/4 cup lukewarm water
1 teaspoon salt
Filling
21/2 pounds Idaho potatoes, washed and peeled
3 cups cold water
1 tablespoon salt
1/2 cup butter
1/2 cup chopped onion
2 tablespoons chopped jalapeño peppers
Freshly ground black pepper
To make dough: Combine all ingredients and mix well. Knead dough on flat surface for about 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
Roll out dough into a thin sheet, about 14-inch thick. Then cut in circles: 2 inches for small pierogies and 312 inches for large. Fill circles with filling. Pinch the edges well and cook them in rapidly boiling water for about 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
To make filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and sauté until soft; you can continue cooking until onions are caramelized if you desire. Drain the potatoes and mash them. Add the cooked onion and jalapeño and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.
