When it comes to authentic Polish food, it doesn't get much better than pierogi and sausage.
Maggie Srodek, of Srodek's Campau Quality Sausage Company in Sterling Heights, dropped by the Fox2 Kitchen Saturday morning to show us how to make these traditional Polish delicacies from scratch.
Watch the video above and click here for more information.
Pierogi Dough Recipe
- 2 eggs
- ½ cup water
- 2 cups flour
- ½ tsp. Salt
Dough Prep Process
- In a medium mixing bowl add eggs and flour and mix.
- Add water and salt and knead until firm.
- Cover bowl with towel and let stand for ten minutes.
- Divide dough into four pieces. Take one quarter and roll until thin.
- Cut circles with large biscuit cutter or large glass.
- Place a small spoonful of your choice of filling a little over to one side on each circle.
- Moisten edge with water, fold over and press edges together firmly.
- Be sure they are sealed well to prevent the filling from running out. Do this with all dough pieces and set aside.
- Boil in lightly salted water in two-quart pot by gently dropping pierogi in water - cook for 3 to 5 minutes, Lift out of the water carefully with slotted spoon and place on a plate.
- Be careful not to crowd or pile the boiled pierogi, as they will stick together, lose shape, and/or pull apart.
- Take a medium onion and dice it into small pieces.
- Heat a large non-stick skillet on medium high heat for a bit.
- Add a heaping tablespoon of butter to the pan and get it hot.
- Put in a few tablespoons of diced onions and place pierogi in pan.
- Turn down heat slightly and cook until outside is a nice golden brown and onions are brown to black, depending on how you like them.
- Serve them with sour cream and/or apple sauce.