Free Recipe Pierogi 2
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Pierogi 2 Recipe
Basic Dough:
2 c Flour
2 sm Eggs ; or 1 large egg
Few spoonfuls lukewarm water
Fillings:
-Cheese:
2 Egg yolks
1 tb Butter
1 lb Pot cheese; mashed
– or farmer cheese
1 ds Salt
1 tb Sugar
3/4 c Raisins ; optional
-Potato:
2 lb Potatoes
1/2 Onion; minced
1 tb Butter
Salt and pepper
2 tb Cottage cheese ; optional
-(2 to 3)
-or farmer cheese
Drawn butter and Parmesan
-or bread crumbs
For topping
-Cabbage:
2 Small head cabbage; or 1
-large
2 tb Dried mushrooms; cooked
Salt and pepper
Topping of drawn butter
-with bread crumbs
Or fried minced onion
-Fruit:
Blueberries
Blackberries
Cherries
Pierogi 2 Preparation
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
Cooking Temperature:
Recipe Serves: 6
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