Pierogi (dough pockets)
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Pierogi (dough pockets)
  Dough  
Last updated 6/12/2012 1:17:57 AM. Recipe ID 48576. Report a problem with this recipe.
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      Title: Pierogi (dough pockets)
 Categories: Breads
      Yield: 8 Servings
 
      4 c  Flour
      4 md Eggs
      1 ts Salt
      1 c  Water
 
  Pierogi (Dough Pockets) Oil
  
  Place flour in a bowl or on a kneading board.  Mix eggs, salt and
  water, beating slightly.  Add mixture to flour and knead until the
  dough is firm. Divide dough in half or quarters and cover with warm
  bowl or towel and let dough rest for 10 to 20 minutes.
  
  Take a piece of dough and roll it out thin on a floured board. Cut
  circles (approximately 5 inches in diameter) with a cookie or biscuit
  cutter. Place small amout of desired filling in the center of dough,
  fold in half, firmly pressing edges together.  Repeat until all dough
  and filling has been used.
  
  Fill large pot with water (approximately 3 inches from the top), add a
  pinch of salt and about 2 ounces of oil. Bring water to a boil and,
  while keeping water boiling, gently place pierogi in boiling water.
  Pierogi will rise to the top.  Cook about 5 minutes. Remove gently
  with a skimmer or slotted spoon and place in a flat roasting pan
  containing about 1 inch of oil.
  
  Allow to cool, remove and place on a cookie sheet or platter till
  cold.
  
  Note: Add water to pot as needed.  If water should get starchy
  (milky), discard and start over with a pot of fresh water.
  
  When pierogi is cold, place in a  plastic bag and store in
  refrigerator or freezer until ready to use. Do not stack or pack
  tightly.
  
  When heating pieogi, use large frying pan and saute (with butter,
  salt pork or bacon in combination with onions or mushrooms) until
  heated through. Serves 8 to 12. Serve with sour cream.
 




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Recipe ID 48576 (Apr 03, 2005)

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