Pierogi

Title: PIEROGI

Categories: Polish, Pasta

Yield: 6 servings

2 Eggs

1/2 c Water

2 c Flour

1/2 ts Salt

Mound flour on kneading board and make hole in center.

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

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

halves and roll thin. Cut circles with a large biscuit

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

side on each round of dough. Moisten edge with a

little water, fold over and press edges firmly

together. Be sure they are well sealed to prevent the

filling from running out. Drop the pierogi into salted

3 to 5 minutes.

Lift out of water carefully with a perforated spoon.

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

A dry dough will not seal completely. We suggest

rolling out a large circle of dough, placing small

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

filling. Then cut with a small biscuit cutter and seal

firmly. Never crowd or pile pierogi. The uncooked will

stick and the cooked will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they

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

be fried on a medium low heat till golden brown.

VARIETIES OF FILLING CHEESE:

1 cup cottage cheese

1 tsp. melted butter

1 egg beaten

3 tbsp sugar

3 tbsp currants

1/4 tsp cinnamon

cream cheese with melted butter. Add other ingredients

and mix well. Fill pierogi. Serve with melted butter

and sour cream. CHEESE:

1 cup dry cottage cheese

1 dash of salt

1 tsp. lemon

1 egg

1 egg yolk Mix ingredients

thoroughly. Fill pierogi. CABBAGE AND MUSHROOMS:

1 small head cabbage

2 cups mushrooms

2 tbsp sour

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

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

butter, add chopped mushrooms and fry 5 minutes. Add

chopped cabbage and continue to fry until flavors

blend. Add sour cream and cool. Fill pierogi.

SAUERKRAUT:

Two cups sauerkraut may be substituted for the

cabbage. Rinse and chop sauerkraut. Proceed as above.

MUSHROOMS:

1 cup chopped mushrooms

1 onion chopped fine salt and pepper 2 egg yolks butter

Saute onion in butter. Add mushrooms. Season. Remove

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

pierogi. Serve with chopped onion browned in butter.

MUSHROOMS AND MEAT:

1/2 cup cooked beef

1/2 cup chopped mushrooms

1 onion

chopped fine butter salt and pepper 2 tbsp sour cream

Run cooked meat through meat grinder. Fry onion in

butter until transparent, add mushrooms and meat.

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

PRUNES:

1 cup cooked prunes

1 tsp lemon juice

1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon

juice. When cool, remove stones and fill pierogi.

Serve with bread crumbs browned in butter. --