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                              Polish Pierogi

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Pasta                            Pastas
                Polish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------Dough------------------------------
   4      Cups          All-purpose flour
   2                    Eggs
     1/2  Cup           Sour cream
   1      Teaspoon      Salt
     2/3  Cup           Warm water
                        -----Potato Filling-----------------------
   3      Medium        Potatoes, cooked, drained and mashed
     1/2  Medium        Onion
     1/4  Cup           Butter
                        Salt and pepper -- to taste
                        -----Cheese Filling-----------------------
   1      Pound         Dry cottage cheese
   2                    Eggs -- beaten
     1/2  Teaspoon      Salt
     1/4  Cup           Butter
                        -----Sauce--------------------------------
   1      Large         Onion -- chopped
     1/2  Cup           Butter

Dough:  Mix flour, eggs, sour cream, salt, and water, a little at a
time.  Knead dough until firm and elastic; Cover and let rest 10
minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling:  Combine ingredients and mix.

Sauce:  Saute onion in butter until golden.

Assembly:  Divide dough into three parts.  On a floured surface roll
dough to about 1/8-inch thick;  cut into 3-inch rounds.  Place a small
spoonful of the filling in the center of each round, fold and press
the edges together firmly to seal.

Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil.
Do not crowd.  Simmer for 15 minutes, stirring gently to prevent
sticking.  Remove with a slotted spoon and drain well.

Place the drained pierogi in a casserole and pour sauce mixture over
all.  Garnish with mushrooms.

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