Pierogi Cream Cheese Dough Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Cool water,
3 Large: eggs,
1 tsp: Salt,
3 tbsp: Melted butter,
1 tsp: Sugar,
1/2 cup: Milk,
8 ounce: Cream cheese,
5 cup: Flour,
Directions:
Beat eggs until fluffy. Add cream cheese and mix until >> smooth. Add
sugar, salt and cooled butter. Add flour, milk and water.
Knead until smooth and elastic (3 to 5 min.).
1.Working with 1/3 of the dough at a time: Roll the dough thinly
(about 1/8"), and cut into 3-1/2" to 4-1/2" circles. You can use a
biscuit cutter or a can that has been washed, and both ends removed.
2.Using sticky side of dough, put small amount of filling in half and
press firmly together at edges, being VERY careful not to let any of
the filling touch the crimped edge 3.Bring a 6-qt. pot of water to a
full rolling boil. >>>> Carefully add 10 to 12 pierogi, stirring
gently with a wooden spoon. Do this slowly, making sure the water
continues boiling. 4.After perogi come to top of the water, continue
cooking for 3 to 5 minutes, or until they become firm and slightly
puffy.
5.Remove pierogi with slotted spoon, and plunge into a large pot of
cold water. Pour into a colander and rinse with cold water.
Serving methods: Layer them in a large casserole with sauteed
onuins and grated cheese....or they can be sauteed > in butter until
they are a light golden brown. They can also be heated in a skillet
in which 2 tablespoons of bread- crumbs and 1/2 cup of butter have
been browned together. ~-- Squish v1.01 * Origin: The Significant
Other - New Orleans LA - 504-246-5273 - (1:396/77) PATH: 396/77 15 1
3660/816 3651/7
|OLX$SOM| BBS: DEFAULT Conference: 122,S-Kitchen/Coo Number: 124
Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
1913-02-06,06:28 From: DEBBIE YATES To: ALL Subject: Main - Dishes!
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Source from luhu.jp
sugar, salt and cooled butter. Add flour, milk and water.
Knead until smooth and elastic (3 to 5 min.).
1.Working with 1/3 of the dough at a time: Roll the dough thinly
(about 1/8"), and cut into 3-1/2" to 4-1/2" circles. You can use a
biscuit cutter or a can that has been washed, and both ends removed.
2.Using sticky side of dough, put small amount of filling in half and
press firmly together at edges, being VERY careful not to let any of
the filling touch the crimped edge 3.Bring a 6-qt. pot of water to a
full rolling boil. >>>> Carefully add 10 to 12 pierogi, stirring
gently with a wooden spoon. Do this slowly, making sure the water
continues boiling. 4.After perogi come to top of the water, continue
cooking for 3 to 5 minutes, or until they become firm and slightly
puffy.
5.Remove pierogi with slotted spoon, and plunge into a large pot of
cold water. Pour into a colander and rinse with cold water.
Serving methods: Layer them in a large casserole with sauteed
onuins and grated cheese....or they can be sauteed > in butter until
they are a light golden brown. They can also be heated in a skillet
in which 2 tablespoons of bread- crumbs and 1/2 cup of butter have
been browned together. ~-- Squish v1.01 * Origin: The Significant
Other - New Orleans LA - 504-246-5273 - (1:396/77) PATH: 396/77 15 1
3660/816 3651/7
|OLX$SOM| BBS: DEFAULT Conference: 122,S-Kitchen/Coo Number: 124
Reply-to: 0 Private: No Receipt: No ExHeader: No Date:
1913-02-06,06:28 From: DEBBIE YATES To: ALL Subject: Main - Dishes!
1/5 Flags:
Source from luhu.jp
Tags
Ethnic