I waltzed into my local South Carolina Walmart ready to pick up a nice box of frozen Mrs. T’s pierogies. Despite my inner conflict with my wholly Pollock-self that they wouldn’t be coming from an authentic Polish deli, they’d be an easy side to pair with the grilled kielbasa I chose as the substrate for my enzyme. Said enzyme – the russian dressing recipe I was trying out. After a chilly scavenger hunt through the frozen food section I came back fruitless and angry. What the hell am I going to serve with kielbasa? Pierogies are the only logical option. Hungry and stubborn I decided – screw Walmart and your lack of frozen Polish foods … I’ll just make my damn own. In conclusion, the pierogi recipe is mine … delicious but most likely poorly written. Rest of the meal follows.
Easy-Make Potato and Onion Pierogies
1 Package Wonton Wrappers
2 lb Russet Potatoes (quartered and boiled until fork-tender)
8 oz Cream Cheese (softened)
1/2 Cup Sauerkraut Liquid
1/2 Cup Milk
1/2 Yellow Onion (diced)
2 Tbsp Butter
While your potatoes are cooking, saute onions over low heat in a light coating of olive oil and a sprinkle of sugar.
One potatoes are cooked, drain, and bring an additional pot of water to boil for your pierogies. While waiting for the water, whip cooked potatoes with onion, cream cheese, milk, sauerkraut liquid, and a few very light shakes of salt, pepper and garlic powder with an electric mixer until smooth.
Whip the two eggs with a splash of water to create a thin egg wash. Brush wash over one side of a wonton wrapper. Put a teaspoon of your potato filling in the center of the wrapper and fold diagonally to create a triangle. Seal pierogi by pressing down along the edges. Continue until all of your pierogies are formed.
Boil pierogies in batches of 6-8 for 2-3 minutes per batch until all are cooked. At this point I saved half in the fridge for the next night’s dinner. To cook the other half, melt butter in a large frying pan over medium heat. Once butter is melted, add in pierogies and cook until golden and slightly crisp on either side.
While I was cooking the pierogies I sent my husband out to the grill to cook the kielbasa rings on med-high until beginning to char on the outside skin (I like a dark hot dog/sausage.) I saved the buttery pan I cooked the pierogies in, sliced some nice rolls down the middle, and pressed the insides onto the pan until golden, warm, and buttery. I topped each little polish sausage sandwich with warm sauerkraut and this russian dressing from the pages of Good Housekeeping.
Tangy Russian Dressing
Whisk 1/2 c. mayonnaise, 1/4 c. ketchup, 2 Tbsp. sweet pickle relish, 1 Tbsp. lemon juice, and 1/4 tsp. salt.Serves 4 — **I also added a tbsp of horseradish for a nice kick … and because I am deeply obsessed with horseradish.