Reddit reviews Big Pierogi Maker by Kitchen Niche

So much Polish pottery. I didn't need/want china, but I am obsessed with Polish pottery and have always wanted a full serving/baking set of it.

But of stuff normal people would probably be excited about...I have a really nice tent, KitchenAid, mini fryer, and a pierogi maker.

I'm making pierogies on Sunday for a pot luck and freezing a batch to take to a friend I lost a bet to. I only make them on special occasions or when Alabama loses to Texas A&M, so it tends to be a big batch when I do. They're a lot of work but sooo tasty. I ordered a new gadget to try out. Hopefully faster than making them by hand!
For the dough:

2½ - 3 cups of flour

1 tsp salt

1 egg

2 tbs. sour cream

~½ cup lukewarm water

Double or triple it depending on how many you plan on serving. This recipe will make 25-30 pierogi. Mix it until the flour is absorbed and the dough becomes sticky - add water if you need to, but don't over work it!

Roll the dough as thinly as possible (sometimes I use a pasta roller)

Filling:

Pre-made frozen or refrigerated garlic mashed potatoes (grandmother rolls over in her grave)

1 small tub of garlic and chive cream cheese

Two cups of shredded cheddar cheese

Salt and Pepper to Taste


You want these to be a little overseasoned for this purpose. So go heavy on the salt, pepper, and garlic. The blandness of the dough can take a lot of strong flavor. I mix the potatoes first and put them in the fridge. They're easier to work with if they're stiffened from the cold.


Once you've rolled out the dough you can use a gadget like the one you see above, a ravioli press, an empanada press, or just your hands to stuff and seal the pierogi. My technique is part modern me and part tradition from the babushkas in the church basement : )

1. I roll the dough out, cut them in circles use and drape that over the side of my hand. (Make an o shape with your hand and drape the circle of dough over where the hole of the o can be filled. I use a #140 or #100 scoop to drop in the filling and then daub a little water along the edge of the circle. Then fold it over and pinch/fold the edges together.
   
   
2. You could also use a ravioli press to do basically the same thing, you just won't get the traditional pierogi shape. I use the scoop to drop in the potatoes and I still wet the edges of where they'll press together and I make sure they're sealed well by hand.
   
   In the mean time, I've got a large pot of gently boiling water on one stove eye and in another I've got chopped onions and tarragon in butter waiting on low heat.
   
   Make sure you're edges are sealed and drop a batch (a dozen or so) into the water. They're going to go about ten minutes with a gentle stir or a flip at the five minute mark. Don't over stir! The filling will come out. I hate that sinking feeling when the water turns cloudy white and I know they aren't sealed!
   
   As each batch is done pull them and put them in a strainer and add the next batch to the pot. Once they're drained, layer them in a baking dish with the onion and tarragon mixture and hold it in a low oven until you're ready to eat or pack up!
   
   I know the tarragon is a weird thing, but I get raves over them . . . so tasty. You can also freeze them after the boiling. Then thaw them out for a day when you're ready to eat them and saute them in a pan with butter to serve. I love them with butter and McCormick's Greek Seasoning spice blend. Another odd combination, I know, but I love it.