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| Home -> [Eastern European, Pastas & Noodles, Polish, Tarts & Pies] -> [Polish pierogi Recipe] |
Polish pierogi
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Eastern European, Pastas & Noodles, Polish, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | DOUGH | | 4
| cup | All-purpose flour | | 2
| | Eggs | | 1/2
| cup | Sour cream | | 1
| tsp | Salt | | 2/3
| cup | Warm water | | | POTATO FILLING | | 3
| med | Potatoes, cooked, drained | | | -and mashed | | 1/2
| med | Onion | | 1/4
| cup | Butter | | | Salt and pepper, to taste | | | CHEESE FILLING | | 1
| lbs | Dry cottage cheese | | 2
| | Eggs, beaten | | 1/2
| tsp | Salt | | 1/4
| cup | Butter | | | SAUCE | | 1
| large | Onion, chopped | | 1/2
| cup | Butter |
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Procedures:
| 1 | Dough: mix flour, eggs, sour cream, salt, and water, a little at a time. | | 2 | Knead dough until firm and elastic; cover and let rest 10 minutes. | | 3 | Potato filling: prepare potatoes, set aside. | | 4 | Cheese flling: combine ingredients and mix. | | 5 | Sauce: saute onion in butter until golden. | | 6 | Assembly: divide dough into three parts. | | 7 | On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. | | 8 | Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal. | | 9 | Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. | | 10 | Do not crowd. | | 11 | Simmer for 15 minutes, stirring gently to prevent sticking. | | 12 | Remove with a slotted spoon and drain well. | | 13 | Place the drained pierogi in a casserole and pour sauce mixture over all. | | 14 | Garnish with mushrooms. |
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