Little Poland in Connecticut
Polish cuisine made its mark on the state from the beginning, and its popularity continues today. Restaurants like New Britain’s Staropolska and Berlin’s Baltic receive fantastic reviews, while Hartfo...
The following family recipe was translated and handed down through generations of Connecticut Poles from the early 20th century. It is one we serve every Christmas eve, as well as on other special occasions throughout the year
Ingredients
SERVINGS: 3-4 dozen Pieces
Dough
- 5 heaping cups flour
- Salt
- 1 egg
- ½-¾ cup water
- ¾ cup milk
- 2 tablespoons melted butter
Potato-Cheese Filling
- 1½ pounds farmer's cheese
- 3-4 medium potatoes, peeled and cooked
- 8 ounces sour cream
- 1 egg
- Speck of sugar
- Pepper and salt
Preparation
In a large bowl, mix flour and salt. Mix in the egg, water, milk, and melted butter. Adjust the liquid as needed, “enough to make dough look right.” Knead well. Meanwhile, in a medium bowl, mash cooked potatoes and mix in cheese. Stir in remaining ingredients for the filling and set aside.
Divide dough in half and roll out thinly. Using a glass or pastry cutter, cut the dough into circles, each about 3-4 inches in diameter. Carefully spoon a bit of filling over a circle of dough. Fold the dough around the filling. Flute edges with your fingers.
Cooking
Drop in boiling, salted water for 5 minutes. Spoon each out and drain on wire racks. To serve, drizzle the boiled pierogi with melted butter, olive oil, or brown sauce; or add another step and fry in butter. Serve with sour cream and applesauce. Na zdrowie!
Polish Food Roots in Connecticut
