Tim
I use this recipe, I make them all the time and the sour cream in the dough helps tremendously by making it easier to work with.
Let me know how you make out.
Barry
Pierogi Dough
4 Cups All-purpose flour
2 Eggs
1/2 Cup Sour cream
1 Teaspoon Salt
2/3 cup Warm water
Potato Filling
3 Medium Potatoes, cooked, drained and mashed
1/2 Medium Onion
1/4 Cup Butter
Salt and pepper -- to taste
Cheese Filling
1 Pound Dry cottage cheese
2 Eggs -- beaten
1/2 Teaspoon Salt
1/4 Cup Butter
Sauce
1 Large Onion -- chopped
1/2 Cup 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 minutes.
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.
Use a deep pot and fill 2/3 full of water
Drop the pierogi in Rapidly boiling watter with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes or until pierogies begin to float to the top stirring gently to prevent sticking. Remove with a slotted spoon and drain well.
I use this recipe, I make them all the time and the sour cream in the dough helps tremendously by making it easier to work with.
Let me know how you make out.
Barry
Pierogi Dough
4 Cups All-purpose flour
2 Eggs
1/2 Cup Sour cream
1 Teaspoon Salt
2/3 cup Warm water
Potato Filling
3 Medium Potatoes, cooked, drained and mashed
1/2 Medium Onion
1/4 Cup Butter
Salt and pepper -- to taste
Cheese Filling
1 Pound Dry cottage cheese
2 Eggs -- beaten
1/2 Teaspoon Salt
1/4 Cup Butter
Sauce
1 Large Onion -- chopped
1/2 Cup 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 minutes.
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.
Use a deep pot and fill 2/3 full of water
Drop the pierogi in Rapidly boiling watter with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes or until pierogies begin to float to the top stirring gently to prevent sticking. Remove with a slotted spoon and drain well.
MsgID: 0066821
Shared by: Barry Tresnicky-Ebensburg
In reply to: ISO: Easy Perogies
Board: Cooking Club at Recipelink.com
Shared by: Barry Tresnicky-Ebensburg
In reply to: ISO: Easy Perogies
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Easy Perogies |
Tim Brassor Arnprior Ontario | |
2 | Recipe: Pirogies for Tim |
Gladys/PR | |
3 | Recipe(tried): Easy Pierogies |
Barry Tresnicky-Ebensburg |
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