I'm amazed at the amount of mail I've received asking for these
recipes - so as promised, here's the first installment of the
recipes we used for our recent Intercalary Day Tea. We used three of
our favorite cookbooks, San Francisco A La Carte, The Encyclopedia
of Creative Cooking, and Marion Cunningham's latest Fanny Farmer
Cookbook and many articles from r.f.c and r.f.r saved over the years
as resources. I've tried to credit net.authors whenever possible,
but the recipes taken/modified from cookbooks are posted without
authorization. I also apologize in advance, we are both "toss
cooks," notorious for imprecise measuring and timing. Colene sells
food for a living, and has many wonderful friends and resources in
the business (like the smoked salmon.)
[i'm posting the recipes as separate articles -aem]
T = tablespoon
t = teaspoon
C = cup (8 oz)
(Original Recipe, John & Colene Trinterud)
Filled with Mushroom/Onion/Dill, with mustard glaze
For 8 dozen 3 1/2 inch diameter dough circles - folded in half in a
small dumpling press. I found a little plastic fluted clamshell
press in Cost Plus for $1.98 that worked perfectly. Each pierogie
contains 1 to 2 teaspoons of filling, and are intended to be party
fare, rather than meal sized. You could easily make them any size
you desire... The dough recipe makes a good quantity, I used the
leftovers to make 3 or 4 small baguettes, glazed with egg wash and
sprinkled with poppy seeds, baked as normal bread.
Triticale flour is used to add a golden color to the dough, and a
good mild wheat taste. I tried 50% whole wheat flour, but Colene
asked me to make the dough less "chewy" and less dry tasting - so we
settled on triticale flour. I grind my own, but triticale flour is
widely available in health food and bulk food stores here in
California. These aren't traditional pierogies, they're leavened
with sourdough, rich with sour cream and butter, and baked.
1/3 C warm water
1 C sourdough starter
3 eggs, beaten
1/2 C sour cream at room temperature
1/4 pound melted unsalted butter
salt to taste - 1 tsp or less if you must..
1 C triticale flour
3 to 4 1/2 Cups white flour
In a large warm pottery bowl, mix sourdough starter and warm water.
Add beaten eggs, sour cream, butter and salt. Mix in triticale flour
and most of the white flour, 1 cup at a time. Turn out on a floured
board and knead throughly, adding balance of flour as required. Try
and make the dough a bit firmer and drier than normal bread dough -
this is a subjective measurement. Cover and allow dough to rise for
1 hour - it won't double, but it'll exercise the gluten a bit and
that's just fine.. Let's do the filling next.
3 to 4 large onions, chopped
2 to 3 pounds thinly sliced fresh mushrooms
(cheat and use an wire egg slicer!!)
3 to 4 T olive oil.
dash lemon pepper
1 T oregano
1 T paprika
3 to 4 T dill
4 T tamari soy sauce
2 T parsley
Saute onions in olive oil until they're nicely browned, watch
carefully and stir often to avoid burning. Add mushrooms and spices.
Use at least 3 T of dill and don't overdo the oregano. Add no more
than 4 T of tamari initially, mushrooms have lots of water in them.
Reduce heat, cover and cook, stirring often, till mushrooms are just
tender. Taste and adjust seasonings. Mixture should be just damp,
Mix 1 egg yolk and 2 T of hot/sweet mustard, or Dijon, your choice
here. We used a mix of dill and hot/sweet mustards.
2 people work best here, 1 rolling and 1 filling. Pinch off walnut
sized balls of dough, keeping the balance under an inverted bowl on
the work surface. On a floured board, roll the balls into a 3 1/2
inch diameter circle about 1/8 of an inch thick. Don't get too
exact, just don't make them too thick - you'll have two layers when
folded in half. If you have a dumpling press, place the circle on
the press and paint the sealing surface with water - fingertip works
just fine here. Place 1 t of the filling in the middle, don't
overfill. Close the press to seal and trim any excess dough - roll
smaller circles if you goofed. Unmold and place on sprayed (Pam)
Allow to rest for 30 minutes, preheat oven to 350 degrees. Carefully
paint mustard glaze on each pierogie, don't slop over bottom
edges onto the baking sheet. Bake for 15 minutes, check bottoms to
make certain they're not burning. Bake a few minutes longer if
necessary, they should be a lovely golden color and slightly puffed,
Allow to cool on racks (Well, you simply *must* do some form of
quality control and make *sure* they're good enough to serve :-) .)
We froze them 2 dozen in each cheap foil pan - defrosted them at
room temp for a few hours and heated them (covered) for 10 minutes
at 350 degrees on tea day.
You could also mix a few teaspoons of dill mustard and some non-fat
plain yogurt and serve with the pierogies.