Pierogi Eating Challenge at the American-Polish Festival - DC News FOX 5 DC WTTG

Pierogi Eating Challenge at the American-Polish Festival

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Packing away pierogi is the name of the game at the American-Polish Festival. It runs Friday, July 6th through Sunday, July 8th at the American Polish Century Club on 14 Mile Rd. in Sterling Heights.

Srodek's of Hamtramck is sponsoring a piergi eating contest.

·    Saturday 3:30 pm - Sterling Heights Police Department vs. Sterling Height Fire Department

·    Sunday 1:00 pm - Individual contest - Last years winner ate 49 pierogi in 10 minutes

·    Sunday 5:00 pm - City of Sterling Heights City Council vs. City of Warren City Council

 

PIEROGI DOUGH RECIPE

DOUGH INGREDIENTS

2 eggs
½ cup water
2 cups flour
½ tsp. Salt

DOUGH PREP PROCESS

In a medium mixing bowl add eggs and flour and mix. Add water and salt and knead until firm. Cover bowl with towel and let stand for ten minutes. Divide dough into four pieces. Take one quarter and roll until thin. Cut circles with large biscuit cutter or large glass. Place a small spoonful of your choice of filling a little over to one side on each circle. Moisten edge with water, fold over and press edges together firmly. Be sure they are sealed well to prevent the filling from running out. Do this with all dough pieces and set aside.

Boil in lightly salted water in two-quart pot by gently dropping pierogi in water - cook for 3 to 5 minutes, Lift out of the water carefully with slotted spoon and place on a plate. Be careful not to crowd or pile the boiled pierogi, as they will stick together, lose shape, and/or pull apart.

For the filling, be creative! You can use sauer kraut, kraut with bits of sausage, potato, various cheeses, meats, and fruits!

FRYING PROCESS

Take a medium onion and dice it into small pieces. Heat a large non-stick skillet on medium high heat for a bit. Add a heaping tablespoon of butter to the pan and get it hot. Put in a few tablespoons of diced onions and place pierogi in pan. Turn down heat slightly and cook until outside is a nice golden brown and onions are brown to black, depending on how you like them. Serve them with sour cream and/or apple sauce.

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