Pierogi, perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy
This is the recipe the City of Binghamton honored in a proclamation last year when the city was named the Pierogi Capital of America. It comes from St. Michael’s Greek Orthodox Church. Your ethnicity, recipe (and spelling) may differ. Feel free to scale the quantities down, because this one makes 14,000 dozen pierogi. (That 168,000 spudmuffins, if you’re counting.)
6,300 pounds flour
7,600 pounds potato
5,450 pounds cabbage
1,050 pounds onion
2,058 pounds butter
1,000 pounds cheese
15 gallons vegetable oil
5,040 eggs
OK, so we’re kidding about scaling it down. Here’s a version that feeds a family instead of the entire community:
2 ½ to 3 cups flours
1 tsp. salt
2 tbs. sour cream
½ cup water.
Mix ingredients and knead. Expect a sticky dough. Let stand, covered for a half-hour. Roll out dough until it’s about 1/16th inch thick. Cut into appropriate size.
Fillings
Sauerkraut (Makes 50-60)
4 lbs. sauerkraut
¾ pound bacon, sliced and fried until crumbly
2 lbs. onions
2 Tbs. sugar
Drain and rinse sauerkraut. Dice and sweat onions. Add sauerkraut and sugar. Mix and sauté until golden brown. Add bacon, salt and pepper to taste. Wrap in dough.
Potato (Makes 60-80)
5 lbs. potatoes (A good mashing potato, like white, blue, russet or Yukon gold)
1-2 cups sour cream
2 cups shredded sharp cheese
2 lbs. onions
Peel, cut and boil potatoes. Drain and mash with sour cream and cheese. Add sautéed diced onions, salt and pepper to taste.
Cabbage (Makes 50-60)
4 lbs. cabbage
2 lbs. onions
¾ pound bacon, chopped and fried until crumbly.
Chop cabbage finely, sauté with diced onions. Add bacon, salt and pepper.
Recipe from TomLibous.com
