Food & Wine Festival 2000 - Poland
Pierogi with Grilled Kielbasa and Kulebiak
Pierogi and Grilled Kielbasa
Pasta Covering:
2 eggs
1/2 C. water
2 C. flour
1/2 t. salt
Mound flour on kneading board and make a hole in the center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes, covered with a warm bowl.
Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with perforated spoon.
* The dough has a tendency to dry while you are waiting. A dry dough will not seal completely. We suggest roling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting and folding the dough over the mounds of filling. Then cut with small biscuit cutter and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.
Cheese & Potato Filling:
2/3 C. mashed potato
1/2 C. dry cottage cheese
1 T. sugar
1 egg
1 egg yolk
1 t. lemon juice
dash of salt
Force cottage cheese through sieve. Mix with other ingredients thoroughly.
Serve with:
8 oz Kielbasa
4 oz sour cream
Cut kielbasa into 2 oz portions. Grill until done. Serve with pierogi and sour cream.
Kulebiak - Poland
Dough:
1/4 envelope active dry yeast
1/2 C. warm water
1 1/2 t. sugar
4 C. alll purpose flour
1 1/2 C. milk, warm
2 T. butter
1/4 t. salt
1/8 t. nutmeg
4 eggs, slightly beaten
1 egg white, beaten
Filling:
3 C. cremini mushrooms, diced
2 lb. sauerkraut, drained
2 T. butter
2 large spanish onions, diced
3 eggs, hard-boiled, chopped
Kosher salt to taste
Black pepper, to taste
For dough:
Activate yeast with warm water and sugar for 15 minutes. Combine remaining ingredients, in mixer on low speed using dough hook, with the yeast mixture. Beat for 7-10 minutes. The dough should be off the sides of the bowl (if still tacky, add another 1/4 C. flour).
Place dough in an oiled bowl, cover and allow to double in size. Punch dough down on a floured table and roll out to 1/4" thickness. Fill dough with filling and roll, pinching the ends. Egg wash the top and vent dough with fork piercings. Bake at 350 degrees F for 45 minutes.
Note: Allow to cool slightly and slice.
For filling:
Saute onions in the butter until transparent, then add mushrooms. Cook until mushrooms are soft. Add sauerkraut and cook until hot, season with salt and pepper. Remove from heat and cool. When cool, add the eggs.
Pasta Covering:
2 eggs
1/2 C. water
2 C. flour
1/2 t. salt
Mound flour on kneading board and make a hole in the center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest for 10 minutes, covered with a warm bowl.
Divide dough in halves and roll thin. Cut circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with perforated spoon.
* The dough has a tendency to dry while you are waiting. A dry dough will not seal completely. We suggest roling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting and folding the dough over the mounds of filling. Then cut with small biscuit cutter and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.
Cheese & Potato Filling:
2/3 C. mashed potato
1/2 C. dry cottage cheese
1 T. sugar
1 egg
1 egg yolk
1 t. lemon juice
dash of salt
Force cottage cheese through sieve. Mix with other ingredients thoroughly.
Serve with:
8 oz Kielbasa
4 oz sour cream
Cut kielbasa into 2 oz portions. Grill until done. Serve with pierogi and sour cream.
Kulebiak - Poland
Dough:
1/4 envelope active dry yeast
1/2 C. warm water
1 1/2 t. sugar
4 C. alll purpose flour
1 1/2 C. milk, warm
2 T. butter
1/4 t. salt
1/8 t. nutmeg
4 eggs, slightly beaten
1 egg white, beaten
Filling:
3 C. cremini mushrooms, diced
2 lb. sauerkraut, drained
2 T. butter
2 large spanish onions, diced
3 eggs, hard-boiled, chopped
Kosher salt to taste
Black pepper, to taste
For dough:
Activate yeast with warm water and sugar for 15 minutes. Combine remaining ingredients, in mixer on low speed using dough hook, with the yeast mixture. Beat for 7-10 minutes. The dough should be off the sides of the bowl (if still tacky, add another 1/4 C. flour).
Place dough in an oiled bowl, cover and allow to double in size. Punch dough down on a floured table and roll out to 1/4" thickness. Fill dough with filling and roll, pinching the ends. Egg wash the top and vent dough with fork piercings. Bake at 350 degrees F for 45 minutes.
Note: Allow to cool slightly and slice.
For filling:
Saute onions in the butter until transparent, then add mushrooms. Cook until mushrooms are soft. Add sauerkraut and cook until hot, season with salt and pepper. Remove from heat and cool. When cool, add the eggs.
