Posted Friday, May 14, 2010
View the recipe demo:
4 cups flour
1 1/4 cups water
Place all ingredients in the bowl of a stand mixer. Using the dough hook, mix for 5-6 minutes on medium speed until stiff, not sticky, dough is formed.
If you do not have a mixer, mound the flour. In the center make a well, place remaining ingredients in the well. Use a fork to slowly incorporate all of the flour into the liquid.
Knead for 8-10 minutes until smooth.
Cover dough with plastic wrap and refrigerate for 20-30 minutes to rest.
3 lbs pork shoulder
3-4 medium apples, peeled & diced
1 medium sweet onion, peeled & diced
3 strips smoked bacon, diced
1 cooking carrot, quartered
1 stalk celery, quartered
1 large cooking onion, quartered
3 cups chicken stock
1 tsp sage
1 tsp thyme
1 Tbsp sugar
salt & pepper to taste
Place the pork, carrot, celery, cooking onion and stock in a dutch oven. Cook at 250 degree oven for 3-4 hours. Let cool. Strain and reserve the braising liquid. Place bacon in a saute pan over medium heat. Stirring to prevent burning, render the fat from the bacon (if not enough fat is rendered, add 1 Tbsp butter). Stir in onion, apple, seasonings and sugar. Cook until just taking on color. Add 1 cup of reserved braising liquid and reduce until very little liquid remains. Let mixture cool. Shred the cooled pork using a fork or your fingers. Combine with apple & onion mixture. Mix well.
On a well floured board, roll out 1/4 of the dough to about 1/16 inch thick. Cut out circles using cookie cutter or upturned glass. Place a small amount of the mixture in the center of each circle of dough. Fold the pierogies in half and seal the edges with the tines of a fork. Repeat untill all dough and filling is used.
Drop a few pierogies at a time into salted boiling water. When they begin to float, remove from water and drain on paper towels. Refrigerate to chill.
Saute pierogies in butter until nicely colored. Serve with braised red cabbage and sour cream.
Braised Red Cabbage:
1 head red cabbage chopped
1 red onion, sliced
1 apple, peeled & sliced
1/2 cup raisins
12 juniper berries crushed
1/2 tsp caraway seeds
2 Tbsp sugar
1 tsp salt
2 tsp black pepper
1 750 ml bottle dry Riesling
1 cup red wine vinegar
Place all ingredients in a large stock pot over low heat. Stirring occasionally, cook covered until cabbage softens (about 2 1/2 - 3 hours). Serve hot.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.