Pierogi
Home Up

 

Cinnamon Cheese Pierogi
 Homemade from Scratch

Okonski Family Recipe
Ed & Helen Okonski
Okonski Ancestors


                        
Polish Cinnamon Cheese Pierogi                                 

Homemade Cheese Takes Several Days  
            Find 1 2 gallons of non-pasteurized milk from local dairy
           
Place milk in cleaned crock type bowls in place on counter or table
           
Place a good cover cloth over bowl of milk      
          
After 3 days, gather cream from milk and leave rest in bowl for 2 extra days
           
After contents sour and lumpy, drain milk/water from cheese
           
Scald cheese
           
Use tightly netted strainer or cloth sack to drain all remaining water

 Make Pierogi Dough

                    2 cup Flour  
                       
Tbsp Salt
                       
1 Egg
                       
cup Cold Water

            Sift flour onto bread board
           
Sprinkle tablespoon of salt
           
Add egg
           
Work ingredients into dough and adding cold or lukewarm water as needed
           
Work dough on flour board until firm and smooth.
           
Dough cannot be dry or crumbly  or damp and sticky
           
Roll into ball and let stand for 10 minutes under a warm bowl

           Add Favorite Filling

             Sprinkle cinnamon generously into cheese
           
Add regular or brown sugar to taste
           
Optional add raisins
           
Mix ingredients well
          
 Take 1/3 of dough at a time and roll out thin
           
Cut dough into 2 3 inch squares
           
Place a Tbsp of filling on each square slightly off center
           
Fold in half and press edges together with clean fingers
           
Crimp edges to seal well
           
Drop small batches of pierogi into a fairly large pot of boiling salted water

            After boiling resumes, reduce heat to slow boil
           
Cook for 10 minutes
           
Test for dough being done
           
Remove to pan and cool with cold water

           Cooked, drained and cooled pierogi can be frozen in freezer bags
          
Thaw at room temperature  

            Place in skillet with real butter to brown on both sides
           
Serve hot and divide so everyone gets some good eating

 The Best Polish Pierogi in the World

                 
Making Dough                                                                           Cheese Mix

    
Helen & Mary Ann making dough                                                      Rolling dough

    
Helen, rolling dough                                                                    Helen & Mary Ann rolling dough

    
Helen cutting dough                                                                    Mary Ann & Helen stuffing pierogi

                             
Filled pierogi                                                                                Boiling pierogi - done when floating

    
Frying pierogi                                                                        Fried pierogi

     
Dozen fried pierogi                                                                    Dozen fried darker pierogi