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Pierogi and Sausage

A delicious way to celebrate Easter Monday - also known as Dyngus day!

Course: Main Course, main dish, Side Dish
Cuisine: polish
Keyword: dingus, dumplings, dyngus, potato, sausage
Servings: 3 dozen pierogis (about)
Author: HelenFern
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1-1/2 cup all purpose flour
  • 1 large potato
  • 3/4 cup chevre goat cheese
  • 4 Tablespoons minced onion
  • 1 large egg yolk
  • 1 Tablespoon cream
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried, rubbed sage
  • 1/3 cup sour cream
  • 2 Tablespoons butter
  • 4 Polish Sausages
  1. Start by making the dough. Sift together all the dry ingredients.

  2. Then add the remaining ingredients in a medium bowl.

  3. Gently knead the dough until it's smooth.

  4. Chill for at least two hours. Make the filling next.

  1. Boil a whole, medium sized potato until it's soft. While it's cooking bring out the other ingredients to bring them to room temperature.

  2. When the potato is done, let it cool a little so you can handle it. Gently pull off the skin and push through a potato ricer. If you don't have a ricer, you can grate the potato.

  3. Mix 2 Tablespoons of onion and the remaining filling ingredients and set aside.

Making the Pierogi
  1. Remove the dough from the refrigerator and cut it in half. Leave half in the refrigerator until you're ready to use it.

  2. With the first half, either roll it out extremely thin on was paper or a pastry cloth, or run it through a pasta machine. Remember, these are like ravioli - filled pasta.

  3. Lay the sheet of dough out and cut into small circles, about 2 inches in diameter. You can use a cookie cutter or a small glass.

  4. Put a spoonful of filling in the center of the dough.

  5. Gently fold it over, dampen the edges and seal around the sides. Keep going until all the dough is used.

  6. Bring a large pot of salted water to boil (about 1 teaspoon per quart of water). Carefully place each pierogi into the boiling water. It will rise to the top when it's done.

  7. Using a slotted spoon, lift it out of the water into a colander. Keep cooking until they are all done.

  8. Next, melt the butter in a heavy skillet. Add the remaining onion. Place the pierogis into the hot butter and sauté until the sides are starting to lightly brown.

  9. Serve with sour cream and minced parsley with a side of Polish sausage.