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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: PIEROGI

  3. Categories: Polish, Pasta

  4. Yield: 6 servings

  5. 2 Eggs

  6. 1/2 c Water

  7. 2 c Flour

  8. 1/2 ts Salt

  9. Mound flour on kneading board and make hole in center.

  10. Drop eggs into hole and cut into flour with a knife.

  11. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in

  12. halves and roll thin. Cut circles with a large biscuit

  13. cutter. Place a small mound of filling a little to one

  14. side on each round of dough. Moisten edge with a

  15. little water, fold over and press edges firmly

  16. together. Be sure they are well sealed to prevent the

  17. filling from running out. Drop the pierogi into salted

  18. 3 to 5 minutes.

  19. Lift out of water carefully with a perforated spoon.

  20. The dough has a tendency to dry while you are working.

  21. A dry dough will not seal completely. We suggest

  22. rolling out a large circle of dough, placing small

  23. mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of

  24. filling. Then cut with a small biscuit cutter and seal

  25. firmly. Never crowd or pile pierogi. The uncooked will

  26. stick and the cooked will lose shape and lightness.

  27. Note: Pierogi can be frozen after boiling and they

  28. keep well. I perfer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should

  29. be fried on a medium low heat till golden brown.


  31. 1 cup cottage cheese

  32. 1 tsp. melted butter

  33. 1 egg beaten

  34. 3 tbsp sugar

  35. 3 tbsp currants

  36. 1/4 tsp cinnamon

  37. cream cheese with melted butter. Add other ingredients

  38. and mix well. Fill pierogi. Serve with melted butter

  39. and sour cream. CHEESE:

  40. 1 cup dry cottage cheese

  41. 1 dash of salt

  42. 1 tsp. lemon

  43. 1 egg

  44. 1 egg yolk Mix ingredients

  45. thoroughly. Fill pierogi. CABBAGE AND MUSHROOMS:

  46. 1 small head cabbage

  47. 2 cups mushrooms

  48. 2 tbsp sour

  49. cream 1 small onion, chopped fine butter salt and pepper Quarter cabbage and cook in salted water for 15

  50. minutes. Drain, cool and chop fine. Saute onion in

  51. butter, add chopped mushrooms and fry 5 minutes. Add

  52. chopped cabbage and continue to fry until flavors

  53. blend. Add sour cream and cool. Fill pierogi.


  55. Two cups sauerkraut may be substituted for the

  56. cabbage. Rinse and chop sauerkraut. Proceed as above.


  58. 1 cup chopped mushrooms

  59. 1 onion chopped fine salt and pepper 2 egg yolks butter

  60. Saute onion in butter. Add mushrooms. Season. Remove

  61. from fire, add egg yolks and stir well. Cool and fill

  62. pierogi. Serve with chopped onion browned in butter.


  64. 1/2 cup cooked beef

  65. 1/2 cup chopped mushrooms

  66. 1 onion

  67. chopped fine butter salt and pepper 2 tbsp sour cream

  68. Run cooked meat through meat grinder. Fry onion in

  69. butter until transparent, add mushrooms and meat.

  70. Season to taste. Add sour cream and cool before using.

  71. PRUNES:

  72. 1 cup cooked prunes

  73. 1 tsp lemon juice

  74. 1 tsp sugar

  75. Soak prunes overnight. Cook with sugar and lemon

  76. juice. When cool, remove stones and fill pierogi.

  77. Serve with bread crumbs browned in butter. --


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