Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Polish >> Pierogi 16

Print this Recipe    Pierogi 16

Pierogi dough

2 cups all purpose flour
2 eggs
1/2 teaspoon salt
1/3 cup water

Mound flour on a bread board and make a well in the center.

Drop eggs and salt into well. Add water; working from the center
to outside of flour mound, mix flour into liquid in center with
one hand and keep flour mounded with other hand. Knead until dough
is firm and well mixed.

Cover dough with a warm bowl and let rest 10 min.

Divide dough into halves. On floured surface, using half of dough
at a time, roll dough as thin as possible. Cut out 3 inch rounds
with biscuit cutter. Place a tablespoon of filling a little to
one side of each round of dough, moisten edge with water, fold over
and press edges together.

Drop pierogi into boiling (lightly salted) water. Cook gently 3
to 5 minutes, or until pierogi float. Lift out of water with
perforated spoon.

At this point, you may drain the pierogi and lightly saute. First
fry some bacon and crumble; reserve bacon fat. Saute some chopped
onion in same pan; remove and add to crumbled bacon. Add a little
butter and lightly saute pierogi in same pan.


Mushroom Filling

Tradition is to use Polish Mushrooms, or as those of you familiar
critters, Polish Gold - they are VERY expensive, and often VERY
hard to come by. I use a combination of Shitake (sp) and button
mushrooms. Soak Shitake mushrooms in warm water for atleast an
hour. Chop 1 lb button mushrooms roughly and 1/2 medium onion and
saute in butter until mushrooms cook down. Chop Shitake mushrooms
fine and add mushrooms AND WATER THEY HAVE BEEN SOAKING IN to pan
and simmer 5-6 min, until liquid starts to evaporate. Salt and
pepper lightly. (This holds nicely in the refrigerator - if you
make the mushrooms the day before you make the pierogis, they will
absorb more flavor from the cooking liquid - or so it seems, but
I'm not a chemist).

When filling pierogis, squeeze liquid from mushrooms - if filling
is too moist it will run out of the dough.

Now, when my wife and I make them I also make mashed potatoes, and
let them cool a little. Then I get some sharp cheddar cheese and
cut it into very small pieces and add it and a little dill, salt,
and pepper to the potatoes. This makes a wonderful stuffing as
well.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.