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Pierogi (peer-o-gee)***(hmjd72a)

  • on December 23, 2007
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Ingrients & Directions


2 c Flour
2 ea Egg
1/2 ts Salt
1/3 c Water
1 x Savory cheese filling
1 1/2 c Farmer cheese
1 ts Lemon juice
1 ts Sugar
1 ea Egg
1 ea Egg yolk
1/4 ts Salt

1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I’ll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.
Hope you enjoy. FROM: T SWIECZKOWSKI (HMJD72A)

Yields
8 Servings

Article Categories:
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