Pierogi

---------- Recipe via Meal-Master (tm) v8.04

Title: PIEROGI
Categories: Polish, Pasta
Yield: 6 servings

2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt

Mound flour on kneading board and make hole in center.
Drop eggs into hole and cut into flour with a knife.
Add salt and water and knead until firm. Let rest for
10 minutes covered with a warm bowl. Divide dough in
halves and roll thin. Cut circles with a large biscuit
cutter. Place a small mound of filling a little to one
side on each round of dough. Moisten edge with a
little water, fold over and press edges firmly
together. Be sure they are well sealed to prevent the
filling from running out. Drop the pierogi into salted
boiling water. Cook gently for for 3 to 5 minutes.
Lift out of water carefully with a perforated spoon.
The dough has a tendency to dry while you are working.
A dry dough will not seal completely. We suggest
rolling out a large circle of dough, placing small
mounds of filling far enough apart to allow for
cutting, and folding the dough over the mounds of
filling. Then cut with a small biscuit cutter and seal
firmly. Never crowd or pile pierogi. The uncooked will
stick and the cooked will lose shape and lightness.
Note: Pierogi can be frozen after boiling and they
keep well. I perfer all my pierogi fried in butter and
onions and seasoned with salt and pepper. They should
be fried on a medium low heat till golden brown.
VARIETIES OF FILLING CHEESE:
1 cup cottage cheese 1 tsp. melted butter 1 egg beaten
3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon
cream cheese with melted butter. Add other ingredients
and mix well. Fill pierogi. Serve with melted butter
and sour cream. CHEESE:
1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1
tbsp sugar 1 egg 1 egg yolk Mix ingredients
thoroughly. Fill pierogi. CABBAGE AND MUSHROOMS:
1 small head cabbage 2 cups mushrooms 2 tbsp sour
cream 1 small onion, chopped fine butter salt and
pepper Quarter cabbage and cook in salted water for 15
minutes. Drain, cool and chop fine. Saute onion in
butter, add chopped mushrooms and fry 5 minutes. Add
chopped cabbage and continue to fry until flavors
blend. Add sour cream and cool. Fill pierogi.
SAUERKRAUT:
Two cups sauerkraut may be substituted for the
cabbage. Rinse and chop sauerkraut. Proceed as above.
MUSHROOMS:
1 cup chopped mushrooms 1 onion chopped fine salt and
pepper 2 egg yolks butter
Saute onion in butter. Add mushrooms. Season. Remove
from fire, add egg yolks and stir well. Cool and fill
pierogi. Serve with chopped onion browned in butter.
MUSHROOMS AND MEAT:
1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion
chopped fine butter salt and pepper 2 tbsp sour cream
Run cooked meat through meat grinder. Fry onion in
butter until transparent, add mushrooms and meat.
Season to taste. Add sour cream and cool before using.
PRUNES:
1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar
Soak prunes overnight. Cook with sugar and lemon
juice. When cool, remove stones and fill pierogi.
Serve with bread crumbs browned in butter.

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