| Recipes with similar ingredients: | ||
Pierogi | ||
|
Pierogies | ||
|
Pierogi Casserole | ||
|
Pierogi Fillings | ||
Email
Print
Pierogi
Ingredients:
2 c. flour
2 eggs
1/2 tsp. salt
1/3 c. water
2 c. flour
2 eggs
1/2 tsp. salt
1/3 c. water
Directions:
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; let rest 10 minutes. Divide dough in half. On floured surface, using half of dough at a time, roll dough as thin as possible. Cut out 3" circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each circle of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon.
Potato Filling;
1/2 c. chopped onion
2 Tbs. butter
1/2 tsp. salt
1/4 tsp. white pepper
2 c. mashed potatoes
Saute onion in butter 5 minutes. Stir in salt and pepper. Combine potatoes and onion mixture. Blend well.
For other fillings type in pierogi fillings.
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; let rest 10 minutes. Divide dough in half. On floured surface, using half of dough at a time, roll dough as thin as possible. Cut out 3" circles with large biscuit cutter. Place a small spoonful of filling a little to one side on each circle of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out. Drop pierogi into boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon.
Potato Filling;
1/2 c. chopped onion
2 Tbs. butter
1/2 tsp. salt
1/4 tsp. white pepper
2 c. mashed potatoes
Saute onion in butter 5 minutes. Stir in salt and pepper. Combine potatoes and onion mixture. Blend well.
For other fillings type in pierogi fillings.
This recipe has not been rated or commented on