Recipe of Super Quick Homemade California Farm Potato Pierogi
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade California Farm Potato Pierogi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Potato Pierogi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Potato Pierogi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Potato Pierogi is 30 dinners, 6 large, 12 small pierogi. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Potato Pierogi estimated approx Cheese 4hrs, filling 1hr,wrap 1hr, boil 1hr.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook California Farm Potato Pierogi using 22 ingredients and 6 steps. Here is how you can achieve it.
An uncle brought this recipe and a lovely new wife back from Poland after the second world war. I make a big batch of pierogi when the new potato harvest comes in, with farm made fresh cheese, a few hours of kitchen work, done once a year. The pierogi dough skin should be as thin and elastic as possible. We like small and large pierogi. This recipe makes 30 dinners of pierogi. They freeze well.
Ingredients and spices that need to be Get to make California Farm Potato Pierogi:
- For the filling:
- 5 pounds new large Russet potatoes, cubed in eight pieces, skin on
- 3 1/2 quarts leftover wey from the cheese to boil potatoes in
- 2 1/2 pounds white onions, chopped
- 2 pounds fresh farm cheese (recipe below)
- Cup blue cheese powder (Hosier Hill, amazon)
- Tbs crushed garlic, taste and add seasalt and freshly ground peppercorns
- Lard to fry onions golden
- For the wrappers, 2 pounds of dough:
- 4 cups spelt wheat flour or all purpose flour
- 2 cups (454 ml) warm whey from making the farm cheese
- 1/2 Tsp seasalt
- Fresh farm egg
- Tbs lard
- For the farm cheese:
- gallon full milk (not ultrapasteurized) to make 2 pounds fresh farm cheese and 4 quarts wey
- Juice of 4 lemons (1 cup)
- 1/2 tsp seasalt
- For the frying:
- Tbs lard in cast iron skillet
- Equipment: large pan to boil potatoes, large dutch oven for farm cheese, collander, kitchen towel, large cast iron skillet, wide mouth german white wine glass, soup cup, handheld thermometer
- Cost: potatoes, farm free or $2 for 5 pounds, cheese from full milk $4, wrappers $1, onion, other $2, pierogi $1 per plate
Instructions to make California Farm Potato Pierogi
- Make the fresh farm cheese. Slowly bring gallon of full milk, (not ultrapasturized), to 190F degrees in oven, about 4 hours, do not boil. When 190F degrees, stir in cup of lemon juice, half tsp seasalt. When curdled, pour through towel in colander into pan, press curds in solid cheese ball (2 pounds). Save leftover 4 quarts of wey: 3 1/2 quarts to boil potatoes and pierogi, 1/2 quart to make dough.
- Make the dough. In dough maker, or by hand, knead 4 cups spelt wheat flour, Tbs lard, fresh farm egg, seasalt, 2 cups (454 ml) warm whey drizzled in with dough hook running till elastic. Let the dough rest one hour while making filling and frying the onions. Spelt wheat flour is the most stretchy, makes super thin dough wrappers. All purpose flour works well, too.
- Glaze and Caramelize the chopped onions in large skillet on medium heat in 2 Tbs lard, sprinkled with Tbs granulated garlic, Tbs pepper. Set aside.
- Make the filling. Cover cubed potatoes with leftover whey, bring to boil, simmer 30 minutes, drain potatoes in collander, then put in large bowl to cool, save potato wey water to boil pierogi. With potato masher, mash potatoes with carmelized onions, 2 pounds fresh farmers cheese, cup blue cheese, 6 tsp freshly ground peppercorns till free of lumps. Taste to add salt and pepper.
- Make the pierogi one plate at a time. Stretch and roll the dough to 1/8 th inch thin on floured board. Use wide, 3” diameter german wine glass to cut 12 circles in the dough, or soupcup to cut 4 large circles. Put heaping teaspoon of filling on small, heaping tablespoon on large circle. Wet outer ring of dough with fingertip, fold and press out air, then close edges. In large pan with hot potato water, immerse small or large pierogi till they float to the top. Drain in colander, cool.
- Fry pierogi. Heat large cast iron skillet to medium, add Tbs lard, fry plate full of pierogi 2 minutes per side, cool. Freeze plate full in quart freezer bags. Good for a year. Enjoy.
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