Pierogies, Our Christmas Tradition. Part 1 The Dough

It is Christmas time again and as I’ve mentioned in the past my wife’s family is Polish and that means pierogies! Now a pierogie is the perfect blend of an eggy dough filled, with potato and cheese, and then drowned in butter and onions.  It tradition for us all to gather on a Sunday in December for the making of the pieogies. This has been the tradition since my wife was a little girl. The ritual is way more formalized than anybody in my wife’s family will admit to but, I’ve been participating for a few years now, and all I know is I won’t be a pincher forever (more on this later). For some reason all of this also involves listening to the  Very Best Of Neil Diamond which was Andrea’s late Grandmother’s favorite.

Good pierogies come down to good dough, and for some reason massive amounts of butter and onions.

The dough is a closely guarded family secret but consists of flour, eggs, and a bit of sour cream. My Mother-in-Law makes the the dough in a Cuisinart with the dough paddle on.

Adding a bit of sour cream…

The dough gets pulsed until it forms into a ball.

Then it gets removed and wrapped in plastic wrap. It goes into the fridge for an hour or two to rest and get ready for the cutting and the rolling.

Tomorrow night, I’ll show the making of the filling, the rolling, and assembly of the pierogies. I’ll leave you with a shot of the finished product and a reminder to sign up for this weeks giveaway. Also what are your family’s DIY food traditions?

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