Cheap & Easy Eats:

Nina’s Quick & Easy Party Pierogi

By Gail Harlow

       My Russian mother was a master party-giver. “The Hostess with the Mostest,” my father always called her. Her party specialty—the one dish her guests always raved about the morning after—was her “Pieroszki.” These little dough-covered delights (meat, cheese, mashed potatoes, and sauerkraut are just some of the foods that can be tucked inside) are a Slavic invention. Both Russians and Poles lay claim to them. Depending on the nationality of the cook, they’re called Pieroszki, Pierogi, or Piroshki—but no matter how you spell it, this dish is delicious. Small yet filling, simple yet sumptuous, plain yet fancy, Pieroszki (my mother’s spelling) are dumplings with heart.

          The following hybrid recipe, using prepackaged frozen Crescent Roll dough as the wrap, is one my mother concocted so that she could turn her signature dish into finger food and serve it as an hors d’oeuvre when she entertained.

Ingredients

(Makes 24 Pierogi)

1 package Crescent Roll dough (from grocer’s freezer)

1 lb. Sauerkraut (juice squeezed from it and chopped fine)

1 large onion, minced

1 package Portobello mushrooms, chopped fine

Butter

Salt and pepper to taste

Preparation

          Open the Crescent Roll package and divide it into two halves. On a lightly floured cutting board, unroll each half into two pieces and press the two parts of each together into a large rectangle, kneading the dough together with your floured fingers at the edges where they meet. Repeat with the second half. You will end up with two large rectangles, which can be divided into 12 squares each, for a total of 24 pierogi.

          Set dough aside and prepare sauerkraut filling. Fry the chopped onions in butter until they are glossy, add the mushrooms, chopped finely, and cook for 15 minutes over medium heat. Add salt and pepper to taste, stir in the sauerkraut, well-squeezed and chopped fine, and cook for 15 minutes more, stirring constantly. Then cover and simmer on low heat to let flavors blend, about 10 minutes. Stir occasionally.

          Cool the mixture. When you are ready to assemble and bake the pierogi, divide the two rectangles of Crescent Roll dough into 12 squares each and place a teaspoon of sauerkraut mixture in the center. Fold one edge over and pinch it closed at the other side. Place the filled pierogi on a lightly greased cookie sheet and brush each with egg yoke.

          Bake in a preheated 350-degree oven for 8 to 10 minutes, or until golden brown. Watch carefully so that they don’t burn.

          Pierogi can be made ahead and warmed before serving.

          “Priyatnava apetita” (Pleasant appetite…enjoy), as my

mother would say!

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Gail Harlow is the Founding Editor of MAKING BREAD: The Magazine for Women Who Need Dough. E-mail her at gail@makingbreadmagazine.com with your comments.