Sunday, April 29, 2012

Pierogi



 PIEROGI  RECIPE
I spent Friday cooking Perogi. My mother was Polish and did try to teach us how to make these delicious little pillows (Perogi) Perfecting them takes time and eventually you will develop your own technique.

DOUGH FOR PEROGI
2 1/2 cups flour          a little salt
1 egg                         approx ¾ cup water (more if needed)
1 tbl.                         Makes approx.30-35 Perogi

Make mound of flour on breadboard or clean dry surface. Make a well in the flour and add eggs, water, oil and salt. Mix till everything is blended. Knead dough till smooth and elastic.
Then roll dough, and cut ¼ “thick dough into circles about 2 ½”in diameter. Fill with a ball of potatoes and cheese. Fold dough to make half moon shape. Pinch edges together tightly so the dough does not open up when boiling. Cover with towel so dough does not dry out before boiling.

COOK perogi in boiling water in large pot (they are done when they float to top and then boil for about 2 minutes. Then drain. Put in bowl with melted margarine. They can be frozen or put in fridge for 3-4 days. They can also be served with sour cream. Perogi are also very tasty fried in butter and onions.

POTATO FILLING—use baking potatoes, boil till soft and mash without milk or butter. Add salt and dry cottage cheese. Potatoes must be cold before rolling in balls for perogi. For 5 lbs. potatoes, use 1 lbs. cottage cheese, 3 tsp. Salt.
Sauerkraut Filling
2 tablespoons butter, 1 small brown onion finely chopped, 1 ½ cups sauerkraut drained and finely chopped

I lost my original picture so I am adding another one. This lot I made Thursday 14/11/2013. Wow 18 months apart must make them more often .




Happy stitching...

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