Our second day of August and we are getting much needed rain. Since out door work is out of the question today I decided to make Pierogi from scratch I could not find my Grandmother's recipe so I pulled up Cook's Country recipe for Potato-Sauerkraut Pierogi. I did some family tweaking to their recipe. That and due to Covid -19 shortages at the stores I had to do substitutions.
I had to substitute gold potatoes for Russet and All-purpose flour for bread. My tweak was to add minced Viladia onions to the filling for added flavor.
Other than those changes I followed Cook's Country's recipe.
They turned out better than I expected for my first Pierogi, even with all the substitutions.
No they were not perfectly shaped so it will take a bit of practice. I did crimped the edges, I thought they looked more appealing.
But, now that I've made fresh homemade Pierogi I won't be able to go back to store bought frozen kind!
No comments:
Post a Comment