Pierogi Dough With Potato And Cheese Filling Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
DOUGH
1 cup: Warm water,
4 cup: SIFTED flour,
Egg, beaten
FILLING
6 large: Potatoes,
3 ounce: Cream cheese,
1/4 lbs: Cheese, any kind
Salt and pepper,
Chives, optional
Fried onions, optional
Sauerkraut, optional
Directions:
DOUGH: Form a well in flour and slowly mix in egg and water. Knead
for 10 minutes. If it seems to stiff add more water. Set aside
covered for 5 or 10 minutes. Filling: Boil potatoes, drain and while
still HOT add; cream cheese, cheese (any kind), she uses sliced
American cheese, salt and pepper, and chives (optional). You may have
to add a little milk or cream. Mix with electric mixer until smooth.
Sometimes shell add fried onions and sauerkraut to the potato
mixture. After filling, place in boiling water until they float to
the top or are tender. Drain and drizzle with melted butter to keep
from sticking. We eat them with sour cream and fried onions on them.
You can also fry them. They also freeze very well.
Posted by Keith Livingstone Fido Cooking 7/28/94
Recipe By :
From: Marjorie Scofield Date: 05-28-95 (160) Fido:
Recipes
Source from luhu.jp
for 10 minutes. If it seems to stiff add more water. Set aside
covered for 5 or 10 minutes. Filling: Boil potatoes, drain and while
still HOT add; cream cheese, cheese (any kind), she uses sliced
American cheese, salt and pepper, and chives (optional). You may have
to add a little milk or cream. Mix with electric mixer until smooth.
Sometimes shell add fried onions and sauerkraut to the potato
mixture. After filling, place in boiling water until they float to
the top or are tender. Drain and drizzle with melted butter to keep
from sticking. We eat them with sour cream and fried onions on them.
You can also fry them. They also freeze very well.
Posted by Keith Livingstone Fido Cooking 7/28/94
Recipe By :
From: Marjorie Scofield Date: 05-28-95 (160) Fido:
Recipes
Source from luhu.jp