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muck_a_luckPierogi are Polish home cooking. Filled dumplings, boiled. I like them best sauteed in butter after they are boiled.
2 c all-purpose flour
2 eggs
1/2 t salt
1/3 c water
Combine flour and salt. Add eggs. Add water. Mix to make a firm dough. Knead until firm and well mixed. Cover dough with bowl and allow to rest for 10 minutes. Divide dough into halves.
On a floured board, roll one half as thin as possible. Cut dough into 3 or 4 inch rounds. Place a small spoonful of filling on each round. Moisten edges with water. Fold over and press edges together firmly. Be sure they are well-sealed to prevent filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3-5 minutes, or until pierogi float. Lift out of water with perforated spoon. Allow to drain on a wire rack over a plate or towel.
Be careful not to cook too many pierogi at once. They will stick together.
Fruit filling:
2 c pitted cherries, apples, or blueberries
3/4 c water
1/3 c sugar
1/2 t cinnamon or cardamom (did not use with blueberries)
1 t lemon juice
2-3 T dry bread crumbs (did not use with blueberries)
Combine fruit, water and sugar in sauce pan. Bring to boiling. Cook and stir until fruit is tender and water is almost gone. Remove from heat. Mash fruit slightly with potato masher. Add cinnamon and lemon juice. Stir in enough bread crumbs to make filling very thick.
Prune filling (The Husband's favorite)
2 c dried prunes
1 T lemon juice
1 T sugar
Cover prunes with water. Bring just to boiling. Cover. Remove from heat and leat stand 20 minutes. Remove and discard pits. Add lemon juice and sugar. Cook until almost all liquid is gone.
Other fillings:
Mash potatoes with butter and shredded cheddar cheese.
Sautee mushrooms and onions. Mix with egg.
Cabbage and mushrooms.
Cabbage.
Pot cheese or farmer cheese.
Pot cheese, farmer cheese or ricotta, sweetened with sugar, vanilla, cinnamon and raisins
2 c all-purpose flour
2 eggs
1/2 t salt
1/3 c water
Combine flour and salt. Add eggs. Add water. Mix to make a firm dough. Knead until firm and well mixed. Cover dough with bowl and allow to rest for 10 minutes. Divide dough into halves.
On a floured board, roll one half as thin as possible. Cut dough into 3 or 4 inch rounds. Place a small spoonful of filling on each round. Moisten edges with water. Fold over and press edges together firmly. Be sure they are well-sealed to prevent filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3-5 minutes, or until pierogi float. Lift out of water with perforated spoon. Allow to drain on a wire rack over a plate or towel.
Be careful not to cook too many pierogi at once. They will stick together.
Fruit filling:
2 c pitted cherries, apples, or blueberries
3/4 c water
1/3 c sugar
1/2 t cinnamon or cardamom (did not use with blueberries)
1 t lemon juice
2-3 T dry bread crumbs (did not use with blueberries)
Combine fruit, water and sugar in sauce pan. Bring to boiling. Cook and stir until fruit is tender and water is almost gone. Remove from heat. Mash fruit slightly with potato masher. Add cinnamon and lemon juice. Stir in enough bread crumbs to make filling very thick.
Prune filling (The Husband's favorite)
2 c dried prunes
1 T lemon juice
1 T sugar
Cover prunes with water. Bring just to boiling. Cover. Remove from heat and leat stand 20 minutes. Remove and discard pits. Add lemon juice and sugar. Cook until almost all liquid is gone.
Other fillings:
Mash potatoes with butter and shredded cheddar cheese.
Sautee mushrooms and onions. Mix with egg.
Cabbage and mushrooms.
Cabbage.
Pot cheese or farmer cheese.
Pot cheese, farmer cheese or ricotta, sweetened with sugar, vanilla, cinnamon and raisins
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no subject
Date: 2004-01-05 11:24 am (UTC)And mashed potato with butter and cheese?? Oh, more drool!!
Must go and eat (just realised it's way past my tea time!!)