On Wednesday after my unfortunate encounter, I went on a solo roadtrip through several small towns in central Nebraska (pics to come!). At the end of my itinerary was Loup City, the self-proclaimed Polish Capital of Nebraska, home to the Polish Days festival each June.
All day I was really excited to reach Loup City and get some authentic pierogi. Mrs. T was a constant friend during lunchtime in high school, but it’d been a while since we’ve lunched together. (For those who I just lost, Mrs. T’s is a brand of frozen pierogi.) So there I was thinking I’d get some solid Polish food before I turned around and headed home. Well, boy was I wrong. Turns out Loup City only has polish food during Polish Days. Instead, I had the most disappointing tuna melt ever at a local diner (was the cheese even real?).
But my mind was set on pierogi and since I happened to still have a small bag of baby red potatoes that I’d bought two weeks ago, I figured I’d make my own. So viola. This recipe makes about 3 dozen pierogi.
Potato Cheese Pierogi
- 2 eggs
- 4 cups of flour
- 1 teaspoon of salt
- 3 tablespoons of room temperature butter
- 1/4 cup of vegetable oil
- 1 cup (Fage) Greek yogurt
- 10-12 baby red potatoes
- 2 1/2 cups of shredded Colby & Monterey Jack cheese (cheddar works too)
- salt and pepper to taste
- 2 tablespoons of dried chives
- Beat the eggs in a large mixing bowl, and then add in the flour and salt, mixing thoroughly.
- Cut in the butter and pour in the oil. Mix well.
- Add in the Greek yogurt a quarter cup at a time and blend well until smooth.
- Knead the dough and then place in the refrigerator covered for at least an hour. (I’d prepare the dough in advance. I put mine the fridge and went to the gym.)
- Once you’re back, wash and peel the baby red potatoes, and then place in a large pot of water. Bring to a boil and cook uncovered for 40 minutes.
- In the meantime, take the dough out of the fridge and separate into quarters.
- Flatten each quarter until it’s about 1/4 cm thick, and then using a drinking glass turned upside down or a circle cookie cutter, cut the individual pierogi. This dough has some elasticity so make sure it’s really flattened. (If you have a rolling pin, form 1-inch balls of dough and roll each pierogi separately instead of using the cutting method.)
- Once the potatoes are cooked, drain and mash with a fork.
- Stir in the cheese, salt, pepper, and chives.
- Depending on the size of each pierogi, place either one rounded teaspoon or tablespoon in each and then fold in half, pressing the edges firmly.
- Bring a pot of water to boil and then drop in the pierogi. Cook for about 7-10 minutes, or until the pierogi float.
13. If you have extras, freeze them before boiling.