Srodek’s Pierogi Shells

(WJBK) – Learn how to make classic pierogi’s from Srodek Deli and Store in Hamtramck.

Srodek’s Pierogi Shells: MyFoxDETROIT.com

SHELL INGREDIENTS

2 eggs
½ cup water
2 cups flour
½ tsp. Salt

SHELL PREP PROCESS

In a medium mixing bowl add eggs and flour and mix. Add water and last 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 lightly salted water in two-quart pot. Gently drop pierogi in water and 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.

For the filling, be creative! You can use sauer kraut, kraut with bits of sausage, potato, various cheeses, meats, and fruits!

FRYING PROCESS

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 hear slightly and cook until outside is a nice golden brown and onions are brown to black, depending on hoe you like them. Serve them with sour cream and apple sauce.