Feast of St. Maximilian Kolbe

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Ingredients:

For the Potato-Cheese Filling: 
2 pounds russet potatoes 
1 tablespoon kosher salt 
8 ounces dry curd, farmer’s cheese or ricotta (room temp)
1 tablespoon butter 
2 tablespoons onion, finely minced 
Kosher salt, to taste 
Freshly ground black pepper, to taste 

For the Dough: 
2 to 2 1/2 cups all-purpose flour 
1 large egg, room temperature 
1 teaspoon salt 
1 cup water, lukewarm 

For Serving: 
 Sour Cream
 Optional: Caramelized onions or bacon bits

Make the Filling 

1. Gather the ingredients.
2. First, start by boiling the potatoes. Scrub them, put them into a large saucepan, cover them with cold water, and add 1 tablespoon of salt.
3. Bring the potatoes to a boil over high heat, then reduce to medium-low, cover with a lid, and simmer for 30 minutes, or until fork-tender. Remove and let cool slightly.
4. While the potatoes are boiling, place the tablespoon of butter in a small pan and sauté over medium-low heat for 2 minutes. Remove from heat and set aside.
5. Peel the cooked potatoes and fork blend or rice them in a large bowl.
6. Add the farmer’s cheese and sautéed onion and mix well. Season to taste with salt and pepper and set aside.

Make the Dough 

1. Gather the ingredients.
2. Make the dough by placing 2 cups of flour in a large bowl or on a work surface and make a well in the center.
3. Break the egg into it, then add the 1 teaspoon salt and lukewarm water a little at a time.
4. Bring the dough together, kneading well and adding more flour or water as necessary to form a smooth dough ball.
5. Divide the dough in half and cover it with a bowl or towel. Let it rest 20 minutes.

Form and Cook the Pierogi 

1. Assemble the pierogi on a floured work surface. Roll out the dough to 1/8-inch and cut with a 2-inch round or glass.
2. Spoon 1 1/2 teaspoons of the filling into the middle of each circle.
3. Fold the dough in half and pinch the edges together.
4. Gather scraps, re-roll and fill. Repeat with remaining half of dough
5. Sprinkle a baking sheet with flour and place the filled pierogi on it in a single layer. Cover with a tea towel.
6. Cook the pierogi by bringing a large, low saucepan of salted water to boil. Drop in about 6 to 10 pierogi at a time, depending on the size of your pot. Make sure not to overcrowd. Return to the boil and reduce the heat to a simmer. When the pierogi rise to the surface, continue to simmer a few minutes more.
7. Remove one with a slotted spoon and taste for doneness. When satisfied, remove remaining pierogi with a slotted spoon to a buttered serving platter so the dumplings don’t stick.
8. Serve warm with caramelized onions or chopped fried bacon, and a dollop of sour cream, if desired.  They are also wonderful served alongside grilled or sautéed Kielbasa (Polish sausage).  
    

Print Recipe

1. Cube 1 lb . of round steak and  l  l/2 lbs. of center cut pork chops.
2. Boil water;  add 2 heaping cups of rice, some salt,  then stir; cover and let stand for ½ hr.
3.  Chop and cook ½ onion and 2 or 3 stalks of celery.
4. Mix all of the above.
5. Boil water; core 2 heads of cabbage and place in water.  Let soak until leaves come apart easily.  (Help by cutting off top one as it softens.)
6. Place 2 Tbls. of rice mixture into each cabbage leaf; fold leaf and close with toothpicks.
7. Pour can of tomato soup along bottom of roaster.  Place cabbage rolls in roaster.  On top, add can of tomatoes and can of tomato soup.
8.  Cook @ 350 for 2 ½ - 3 hours.

Print Recipe

Ingredients

• 8 ounces crème cheese (room temperature)
• 12 ounces butter (room temperature)
• 3 cups all-purpose flour
• 28 ounces filling (use your favorite jam; raspberry, apricot, prune, etc.)
• Powered sugar for dusting

1. In a large bowl, beat cream cheese with butter until light and fluffy.  Add flour 1 cup at a time and mix well.  Wrap dough in plastic and refrigerate for at least 1 hour.
2. Preheat oven to 350 degrees.
3. Roll out dough 1/4-inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will help keep the dough from sticking.
4. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together lightly. Alternatively, brush a tiny bit of beaten egg white on one point and press the opposite point on it.
5. Using a spatula, transfer the filled cookies to a parchment-lined sheet pan and bake for 15 minutes (longer if baking frozen) or until corners start to brown.  Transfer to wire rack to cool completely before dusting with sugar.