Czechoslovakia: Pierogies (+Machanka)
I was lucky enough to participate in Anne’s Little Christmas tradition of making pierogies and machanka. A classic Eastern European comfort food, pierogies are made with a simple dough and can be stuffed with just about anything. Paired with machanka, a thick, sour mushroom soup, these dishes are perfect for a cold winter night. To learn more about Anne’s family traditions and this comforting recipe, read the full article.
INGREDIENTS
PIEROGIES
1 cup of flour
1/2 cup of warm water
1 egg
1-2 cups of your filling of choice! (**recommendations below)
MACHANKA
The exact machanka recipe used by Anne’s family is a secret, but this recipe by The Spruce Eats may produce similar results.
For the pierogies:
In a mixer, combine all ingredients. Beat on medium speed for approximately 5-6 minutes or until the dough forms. If it isn’t fully combined, let beat a little longer.
Knead the dough a bit on a flat surface with a little bit of flour. Roll out to approximately 1/4” thick.
Cut the dough into squares or rounds (whatever your shape preference is), whatever size you’d like.
Add a tablespoon or two of your filling, being careful not to get any around the edges. Crimp closed and make sure you can’t see the seam!
Let dry overnight or for at least 4-6 hours on a floured surface, preferably a tablecloth or sheet.
When you’re ready to cook, boil a pot of water and toss in your pierogies. Once they float, let them simmer in the water for at least 10 minutes. Taste test if you think they might be done!
*Filling recommendations:
Classic potato and cheese
Roasted cauliflower with caraway seeds
Carrots pureed and mixed with roasted garlic or onions
Get creative! The classic fillings we had were delicious, but I encourage you to experiment by cooking vegetables until they’re soft and creating a pureed mixture.
