Polish pierogi
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Polish pierogi
  Polish    Pasta  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49306. Report a problem with this recipe.
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      Title: Polish pierogi
 Categories: Pasta, Pastas, Polish
      Yield: 12 Servings
      4 c  All-purpose flour
      2    Eggs
    1/2 c  Sour cream
      1 ts Salt
    2/3 c  Warm water

MMMMM-----------------------POTATO FILLING----------------------------
      3 md Potatoes, cooked, drained
           -and mashed
    1/2 md Onion
    1/4 c  Butter
           Salt and pepper; to taste

MMMMM-----------------------CHEESE FILLING----------------------------
      1 lb Dry cottage cheese
      2    Eggs; beaten
    1/2 ts Salt
    1/4 c  Butter

      1 lg Onion; chopped
    1/2 c  Butter
  Dough:  Mix flour, eggs, sour cream, salt, and water, a little at a
  time. Knead dough until firm and elastic; Cover and let rest 10
  Potato Filling: Prepare potatoes, set aside.
  Cheese Flling:  Combine ingredients and mix.
  Sauce:  Saute onion in butter until golden.
  Assembly:  Divide dough into three parts.  On a floured surface roll
  dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small
  spoonful of the filling in the center of each round, fold and press
  the edges together firmly to seal.
  Drop the pierogi in simmering chicken bouillon with 1 teaspoon of
  oil. Do not crowd.  Simmer for 15 minutes, stirring gently to prevent
  sticking. Remove with a slotted spoon and drain well.
  Place the drained pierogi in a casserole and pour sauce mixture over
  all. Garnish with mushrooms.

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Recipe ID 49306 (Apr 03, 2005)

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