Pierogi

Pierogi Ingredients

Basic Dough:	1 tb Butter
2 c Flour	Salt and pepper
2 sm Eggs ; or 1 large egg	2 tb Cottage cheese ; optional
Few spoonfuls lukewarm water	or farmer cheese
Fillings:	Drawn butter and Parmesan
Cheese:	For topping
2 Egg yolks	Cabbage:
1 tb Butter	2 Small head cabbage; or 1
1 lb Pot cheese; mashed	2 tb Dried mushrooms; cooked
or farmer cheese	Salt and pepper
1 ds Salt	Topping of drawn butter
1 tb Sugar	Or fried minced onion
3/4 c Raisins ; optional	Fruit:
Potato:	Blueberries
2 lb Potatoes	Blackberries
1/2 Onion; minced	Cherries

Instructions for Pierogi

Dough: Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a thin sheet on a floured board. Arrange suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter or a glass. Press edges of dough together. Repeat until all the dough and filling have been used up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise to the top, they are done. Serve with drawn butter. Fillings: Cheese: Cream egg yolks and butter. Combine with cheese, season and mix thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as directed above. Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown in butter. Combine with mashed potato and season to taste; add cheese if desired. Mix thoroughly and proceed to fill and cook pockets. Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into small sections, core and parboil in salted water for 10 minutes. Drain. Add 1 tbsp butter, onion, and continue cooking until onion is lightly brown. Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered, stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer another 5 minutes. Combine with cabbage, season and use to fill pockets. Cook as directed and serve drawn butter and bread crumbs or onions. Fruit: Fruit is an excellent filling if the "pierogi" are to be used as a summer dish or as dessert. Fill the dough pockets with a spoonful of berries each, or with 3 or 4 pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with sour cream and sugar. If sour cream is omitted, garnish with melted sweet butter. From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : >From: PMCiesla@aol.com

Main Ingredient: GrainsCuisine: Uncategorized

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