Blackstone Cabbage Pierogies

Instructions

How to Make Pierogi Recipe Dough

1. Gather all of the ingredients that you will need to make this perogis recipe.
2. Start a large stockpot of water on the stove over medium heat.
3. In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
4. One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
5. On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
6. Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.

Preparing the Perogies Filling

1. Quarter the head of cabbage. Remove the cores from the center of each quarter.
2. Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
3. Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
4. In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
5. Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
6. Season the mixture with seasoned pepper and Lawry’s salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
7. Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.

How to Make Perogies

1. With floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
2. Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 – 5-inch circle.
3. Place a tablespoon full of cabbage filling on-top of the center dough piece.
4. Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
5. Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.

How to Cook Pierogies

1. There are 2 steps to cooking pierogies. The first step is to boil the pierogies.
2. Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
3. Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
4. Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
5. When you are ready to eat your pierogies it’s time to fry them up.
6. In a large saucepan on medium heat or a preheated Blackstone Griddle, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
7. Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from the hot surface and serve right away.
8. My family takes them directly from the pan or griddle to their plate and eats them as soon as they can. They love their cabbage pierogies!!