Pierogi - Polish Dumplings Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
*****pierogi*****,
2 cup: Sour cream,
4 1/2 cup: All-purpose flour,
2 tbsp: Butter, melted
2: Eggs plus 1 egg yolk,
2 tsp: Salt,
2 tbsp: Vegetable oil,
*****cheese filling*****,
1 cup: Dry curd cottage cheese,
1 tsp: Butter, melted
1: Egg, beaten
2 tbsp: Sugar,
1 tbsp: Lemon juice, fresh
*sauerkraut/mushroom filling,
1 small: Yellow onion, peeled, finely chopped
1 ounce: Dried mushrooms, soak 1/2
Hr in 1 c water,
2 tbsp: Butter,
2 cup: Sauerkraut, fresh, rinsed,
Drained, finely chopped
Salt, to taste
Black pepper, freshly ground, to taste
Directions:
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors In a large
bowl, mix all the ingredients and knead into a soft, pliable dough.
Cut in half and let rest, covered, for 10 mins. Roll out each half
into a thin circle. Using a drinking glass, cut the dough into round
circles and fill them with desired filling (recipes follow). Place
less than a Tbs of filling in the center of each circle and fold
over. Press and seal into a half moon. You may want to rub a bit of
water on the edges in order to get a great seal. Cook for 10 mins in
boiling salted water. Drain. They can be pan-fried in butter at this
point, if you wish, for a really tasty finish. CHEESE FILLING: Run
the cheese through a ricer, or a coarse sieve. Then mix well with
everything else. SAUERKRAUT/MUSHROOM FILLING: Soak the mushroom and
drain them through a fine sieve. Chop the mushrooms finely. Pan-fry
the onion and mushrooms in the butter until the onion is clear. Add
the sauerkraut and salt and pepper. Cook for about 15 mins and cool.
CABBAGE/MUSHROOM FILLING: The same as the filling above but use 2 cups
finely shredded cabbage instead of sauerkraut. POTATO/CHEESE FILLING:
Boil peeled potatoes, about 1 1/2 lbs, drain and mash with a little
butter and milk. Add grated sharp Cheddar cheese to the potatoes and
cool ( the more cheese the tastier). Taste for salt and pepper. MEAT
FILLINGS: Various cooked meats may be used such as turkey, beef,
pork, etc. Simply grind the meat, add raw egg, salt and pepper, and
any additional desired seasonings, such as dill, parsley, or chives.
Posted by Dan Klepach
Source from luhu.jp
bowl, mix all the ingredients and knead into a soft, pliable dough.
Cut in half and let rest, covered, for 10 mins. Roll out each half
into a thin circle. Using a drinking glass, cut the dough into round
circles and fill them with desired filling (recipes follow). Place
less than a Tbs of filling in the center of each circle and fold
over. Press and seal into a half moon. You may want to rub a bit of
water on the edges in order to get a great seal. Cook for 10 mins in
boiling salted water. Drain. They can be pan-fried in butter at this
point, if you wish, for a really tasty finish. CHEESE FILLING: Run
the cheese through a ricer, or a coarse sieve. Then mix well with
everything else. SAUERKRAUT/MUSHROOM FILLING: Soak the mushroom and
drain them through a fine sieve. Chop the mushrooms finely. Pan-fry
the onion and mushrooms in the butter until the onion is clear. Add
the sauerkraut and salt and pepper. Cook for about 15 mins and cool.
CABBAGE/MUSHROOM FILLING: The same as the filling above but use 2 cups
finely shredded cabbage instead of sauerkraut. POTATO/CHEESE FILLING:
Boil peeled potatoes, about 1 1/2 lbs, drain and mash with a little
butter and milk. Add grated sharp Cheddar cheese to the potatoes and
cool ( the more cheese the tastier). Taste for salt and pepper. MEAT
FILLINGS: Various cooked meats may be used such as turkey, beef,
pork, etc. Simply grind the meat, add raw egg, salt and pepper, and
any additional desired seasonings, such as dill, parsley, or chives.
Posted by Dan Klepach
Source from luhu.jp
Tags
Ethnic