Archive | Recipies RSS feed for this section

plum pierogi

17 Sep

My mother is a great cook, she learned her skills in Poland from the good sisters of Klasztoranki (I know a mouth full) it is a polish order of nuns. One of my favorites that she makes are plum pierogis, which do require fresh plums. We went to a local fresh produce market (I love the place so I will not mention the name) to purchase the makings for the dinner, we opted for a case of fresh plums, a 30 pound box.  The price displayed was 59 cents per pound, a good seasonal deal. We carted our purchases to the checkout and before we got there an employee ran to us and said his boss asked him to mark the case of fruit with the dollar amount for easy check out. I was impressed with the service, until I noticed the price he marked. A huge $30.00. Because he was English language challenged, I waited to get to the check out to correct the mistake, after all they were 59 cents per pound, and and the box weighted 30 pounds so quickly in my head I figured they should not be more than $18.00 because if they were 60 cents per pound, that is what it would be. My turn came up the the register and I pointed out to the clerk that the sign  listed the plus for 59 cents per pound which see agreed with and a big smile admitted it was a good deal, and than proceeded to ring up $30.00.  I asked her if she would like to weight the box and confirm the weight, which she anwered a happy NO to because the box was marked 30 pounds, so I mentioned that $30.00 for 30 pounds makes them $1.00 per pound, and of course she said, OH, NO, they are 59 cents per pound., Perplexed I looked at her and with slight irritation I said that I truly know that $30.00 for 30 pounds makes them $1.00 per pound, which she replied to, but Mam, they are 59 cents per pound and according to this paper here a case is $30.00. I took a deep breath and decided to take a different approach, so I tried to simplify the high finance of my plums, so I asked if maybe it would make a difference If I took them out of the box, and put them in plastic bags, because the customers before me had them in plastic bags and they paid 59 cents per pound.  Now she was perplexed, why would you want to do that?., she asked, I am charging you 59 cents per pound, it said so on the paper. By now 5 people involved in this purchase, myself, the young man that brought and marked the box, his boss, the check out person, and of course my mother standing off to the side laughing. The manager was called, after all, I was tying up the lane with an unreasonable request and I needed to be dealt with, the manager came over, looked, listened and with an attitude spewed, fine just charge her $16.00.  I sit here and write this 2 days later with the pierogis eaten and done and  I am still confused.  Should I dare and go back to buy a bushel of apples for the pie my mother is talking about?.

O.K., I vented, now for the recipe

* 4 cups flour, plus extra for kneading and rolling dough
* 1/2 teaspoon salt
* 1/2 cup butter, softened and cut into small pieces
* 3 pound of fresh plums
* large tablespoon of sugar

Preparing the plums
Wash the plums, take out the pits add a large tablespoon of sugar and par boil or steam.  to make them softer

Pierogi Dough
To prepare the pierogi dough, mix together the flour, butter and salt.  Work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to over beat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place 2 plums on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Be careful not to press too hard, you just want to seal the edges, pressing too hard will make holes in the dough

Place gently the perogies in a boiling water a few at a time in a large pot . They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Homemade Pierogi Tips:

1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

2. If you don’t want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. do not use eggs, it makes the dough harder

Serving suggestions

* top with sour cream

* fry in butter until golden yellow (after cooking), sprinkle with a little sugar

Smacznego, (enjoy)