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Print this Recipe    PIEROGI

2 eggs
1/2 cup water
2 cups flour
1/2 tsp salt

Mound flour on kneading board and make hole in center. Drop eggs
into hole and cut into flour with a knife. Add salt and water and
knead until firm. Let rest for 10 minutes covered with a warm bowl.
Divide dough in halves and roll thin. Cut circles with a large
biscuit cutter. Place a small mound of filling a little to one side
on each round of dough. Moisten edge with a little water, fold over
and press edges firmly together. Be sure they are well sealed to
prevent the filling from running out. Drop the pierogi into salted
boiling water. Cook gently for for 3 to 5 minutes. Lift out of water
carefully with a perforated spoon.

The dough has a tendency to dry while you are working. A dry dough
will not seal completely. We suggest rolling out a large circle of
dough, placing small mounds of filling far enough apart to allow for
cutting, and folding the dough over the mounds of filling. Then cut
with a small biscuit cutter and seal firmly.

Never crowd or pile pierogi. The uncooked will stick and the cooked
will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they keep well. I
perfer all my pierogi fried in butter and onions and seasoned with
salt and pepper. They should be fried on a medium low heat till
golden brown.

VARIETIES OF FILLING

Cheese

1 cup cottage cheese
1 tsp. melted butter
1 egg beaten
3 tbsp sugar
3 tbsp currants
1/4 tsp cinnamon

cream cheese with melted butter. Add other ingredients and mix well.
Fill pierogi. Serve with melted butter and sour cream.

Cheese

1 cup dry cottage cheese
dash of salt
1 tsp. lemon
1 tbsp sugar
1 egg
1 egg yolk

Mix ingredients thoroughly. Fill pierogi.

Cabbage and Mushrooms

1 small head cabbage
2 cups mushrooms
2 tbsp sour cream
1 small onion, chopped fine
butter
salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool
and chop fine. Saute onion in butter, add chopped mushrooms and fry
5 minutes. Add chopped cabbage and continue to fry until flavors
blend. Add sour cream and cool. Fill pierogi.

Sauerkraut

Two cups sauerkraut may be substituted for the cabbage. Rinse and
chop sauerkraut. Proceed as above.

Mushrooms

1 cup chopped mushrooms
1 onion chopped fine
salt and pepper
2 egg yolks
butter

Saute onion in butter. Add mushrooms. Season. Remove from fire, add
egg yolks and stir well. Cool and fill pierogi. Serve with chopped
onion browned in butter.

Mushrooms and meat

1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
butter
salt and pepper
2 tbsp sour cream

Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat. Season to taste. Add sour cream
and cool before using.

Prunes

1 cup cooked prunes
1 tsp lemon juice
1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon juice. When cool,
remove stones and fill pierogi. Serve with bread crumbs browned in
butter.

Nanette Blanchard (nanetteb@csn.org)

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21 of 21 people found the following review helpful:
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Exceptional recipes on this page!!!, June 27, 2004 - 06:43 PM
Reviewer: Karen W from Canada
The dough was elastic and held it's freshness throughout the process. Produced delicate tastey dumplings. ALL of the fillings were winners. My son wanted a Perogie-Making day at his house; He, his sisters and myself were VERY PLEASED with these results. Thank you for posting this page. :)

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