Polish Pierogi in December

Serves: Six
Mousse: 4 boneless chicken breasts, about 1,5 lbs.

 2 tbsp, butter,

1 medium onion, coarsely chopped one pint whipping cream, milk, or water 

1 cup fine bread crumbs (if needed) salt & pepper to taste

1. Slice chicken breasts thin for quick cooking and saute in butter with the onion.
2. Add whipping cream (or milk or water), bring to boil, Salt and pepper to taste.
3. Continue to cook to reduce volume until slightly thickened.
4. Remove from heat. Refrigerate until thoroughly chilled.
5. Whip in food processor. If mixture is too thin, add bread crumbs to desired consistency (thick enough to form a ball with a teaspoonful of mousse). Set aside.

3 cup all-purpose flour
2 whole eggs
3 heaping tbsp. sour cream
1/4 lb, butter melted
1 tsp. vegetable oil

1. Mix flour, eggs, sour cream, and butter. Knead until dough is the consistency of bread dough. (Dough can be wrapped in plastic wrap and refrigerated for more than a month or frozen for up to several months.)
2. Roll 1/16″ thick and cut into circles about three inches in diameter.
3. bold each circle in half over a ball of the chicken mousse, (about one tbsp. of’ Pinch edges to seal. To get a better seal, rub edge with a hi, or wafer,
4. Boil salted water. Add oil. Drop pierogi into boiling water and cook until they float to the surface, about ten minutes.
5. Place in a colander and rinse in cold water to remove starch.
6 Serve with Mushroom Sauce, or saute in butter and then serve with Mushroom Sauce.

Sauce: 2 c. mushrooms, sliced (woodland or button mushrooms) 2 tbsp. butter or margarine 1/2 c. leek, julienned (white part only) 2 tbsp. brandy 2 tbsp, Maggi (a commercial flavoring ingredient) 1/3 c. heavy cream

1. Saute mushrooms and leek in butter.
2. When the leek becomes transparent, add brandy, Maggi, and cream. Bring to boil. Serve over chicken mousse pierogi.

Note: Pierogi can be wrapped in plastic and frozen after Step 5, They will keep for months, Upon defrosting, either reboil in salted water or saute in butter-and serve.

Note from the Editor

Irene Grabowski – Idzik came to the United States in 1956, leaving behind her mother and her native Poland, but not the love of the food she had enjoyed as a child. Irene had always cooked.
Irene, was the boss and owner
of „Mareva’s” , the best most elegant continental Polish restaurant in Chicago in the late nineties.