Pierogi (peer-o-gee)***(hmjd72a)
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Pierogi (peer-o-gee)***(hmjd72a)
  Side dish    Pasta  
Last updated 6/12/2012 1:17:57 AM. Recipe ID 48578. Report a problem with this recipe.
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      Title: Pierogi (peer-o-gee)***(hmjd72a)
 Categories: Side dish, Ethnic, Pasta
      Yield: 8 Servings
      2 c  Flour
      2 ea Egg
    1/2 ts Salt
    1/3 c  Water
      1 x  Savory cheese filling
  1 1/2 c  Farmer cheese
      1 ts Lemon juice
      1 ts Sugar
      1 ea Egg
      1 ea Egg yolk
    1/4 ts Salt
  1. Mound flour on a bread board and make a well in the center. 2.
  Drop eggs and salt into well. Add water; working from the center to
  the outside of flour mound, mix flour into liquid in center with one
  hand and keep flour mounded with the other. Knead until dough is
  firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
  halves. On floured surface, using half the dough at a time, roll
  dough as thin as possible. 5. Cut out 3-inch rounds with large
  biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
  (see later) a little to one side on each round of dough. Moisten edge
  with water, fold over and press edges together firmly. Be sure they
  are well sealed. 7. Drop dumplings into boiling salted water. Cook
  gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
  are all kinds of fillings. I'll give you two. SAUCE PREP: Press
  cheese through a sieve into a bowl. Add remaining ingredients, mix.
  Hope you enjoy. FROM: T SWIECZKOWSKI       (HMJD72A)

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Recipe ID 48578 (Apr 03, 2005)

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