From the mid 1930s through the war, and until the early 1950s my Aunt Alice and her husband owned a gas station. This is Aunt Alice in her gas station attendant uniform. Picture taken just prior to WW 2. That was back in the days when someone came out and pumped your gas, checked your oil, and washed your windshield for you. Mom was a good cook but her older sister, Alice, was an even better one. We went there every Sunday for dinner, when Grandpa was still alive as he lived with Aunt Alice. This recipe was one of her frugal crowd favorites she made. Pierogies with Sour Cream Ingredients: 2 cups flour, plus extra for kneading and rolling dough 1/2 teaspoon salt 1 large egg 1/2 cup sour cream, plus extra to serve with the pierogi 1/4 cup butter, softened and cut into small pieces butter and onions for sauteing ingredients for filling of your choice (potato & cheese filling recipe below) Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1 balls. Roll the dough out thin, about 1/8 inch. Cut the dough into squares or circles. Fill, a square or circle with filling, do not overfill. Top with another square or circle of dough use a fork and a bit of water to seal the dough. Dust with a little flour and let them sit while you prepare either to freeze some of the recipe or you wish to cook them all. They may be boiled, or put right into a sauce or gravy. However the best way is to saute them in a little butter and brown on each side then serve them up topped with sour cream and a side of sweet fried onions.
Posted on: Fri, 16 Jan 2015 20:01:49 +0000