MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pierogi
Categories: Polish
Yield: 24 Pierogie
1 c Potatoes; cooked and mashed
1 Whole egg
1 c All-purpose flour
1 pn Salt
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1 lb Dry cottage cheese
1 Whole egg; +1 egg yolk
1 tb Fresh lemon juice
1 tb Granulated sugar
1 tb Butter
Mash peeled, chunked potatoes that have been boiled for 20 minutes in
lightly salted water over medium-high heat. When cooled, add egg and
blend well in a medium-sized mixing bowl. Add flour and salt. Blend
with a wooden spoon to combine.
Place mixture on a lightly floured surface and knead, adding more
flour if necessary to completely bind all ingredients. Roll out the
mixture on the same lightly floured surface, and cut into 3" squares
or rounds.
Meanwhile, prepare the filling in a separate mixing bowl by thoroughly
combining the dry cottage cheese, egg and additional yolk, lemon
juice, and sugar.
Fill a large pot with lightly salted water and place over medium-high
heat to prepare to boil your Pierogi.
Fill the Pierogi by placing a spoonful of the filling mixture a
little to one side of the center of each square or circle of mashed
potato dough. Moisten the edge of the dough by dipping your
fingertips in a bowl of cool water and running them around the edge
of the dough; then press firmly to seal and prevent the filling from
running out during boiling and frying.
Cook the Pierogi in boiling water until they float to the top. (They
will pop to the top like a surfacing submarine when cooked.) Dry
slightly on a clean dish towel before sautéing for about 2 minutes
in melted butter in a large skillet set at medium heat, making sure
to turn at least once during frying. Serve warm with salt and pepper
for seasoning.
Recipe by Ed Pawlowski <
esp@snet.xxx>
Recipe FROM: <news:FzeEL.446200$
Tcw8.181590@fx10.iad>,
<news:rec.food.cooking/1444835>
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