Page 16 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester

Baba’s Pierogi Dough

Submitted by Cory (Carpenter) Dagen ’03

INGREDIENTS DIRECTIONS
Prep Time: 20 mins, plus rest time 1. Mix together the flour and salt.
Cook Time: None 2. Add the eggs, sour cream, and oil and
Serves: 1 batch combine.
3 cups flour 3. Add water a little at a time, kneading until
1/2 cup lukewarm water dough comes together (will still be quite
3 eggs moist).
2 T vegetable oil 4. Wrap in plastic wrap and refrigerate at
1 t salt least 30 minutes.
1 T sour cream 5. Roll out to 1/8 inch thick, cut into 2 inch
circles or squares.
6. Fill with your choice of filling -- We always
had potato and cheese, cabbage, and
lekvar (prune filling).
7. Wet the edge and pinch to seal -- or better
yet, set up an assembly line of pierogi
pinchers and put them to work!
8. Boil in salted water until pierogis float, then
transfer to sauté pan with more butter than
is wise and onions to finish.

“My Baba’s kitchen was always a hub of activity and conversation for
our family, and it often doubled as a production facility for hundreds
of pierogi, halupki, nut rolls, and other delicious tastes of home that
she shared with family, friends, and her church. We celebrated
Orthodox Christmas on January 7 every year at Baba’s house with
th
the big extended family, which was great as a kid because we’d get to
“skip school” and have a second Christmas!”

Ho lid a y R e c ip e s