Subj : Top 10 Winter Sides - 05
To   : All
From : Dave Drum
Date : Fri Jan 17 2025 03:24 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Pierogi
Categories: Pastry, Potatoes, Cheese, Vegetables
     Yield: 6 Dozen

     5 c  A-P flour
     1 ts Salt
     1 c  Water
     3 lg Eggs; room temp
   1/2 c  Butter; softened

MMMMM--------------------------FILLING-------------------------------
     4 md Potatoes; peeled, diced
     2 md Onions; chopped
     2 tb Butter
     5 oz Cream cheese; softened
   1/2 ts (ea) salt & pepper

MMMMM--------------ADDITIONAL INGREDIENTS (to serve)-----------------
   1/4 c  Chopped onion
     1 tb Butter
          Minced fresh parsley

 In a food processor, combine flour and salt; cover and
 pulse to blend. Add water, eggs and butter; cover and
 pulse until dough forms a ball, adding an additional 1-2
 tablespoons water or flour if needed. Let rest, covered,
 15-30 minutes.

 Place potatoes in a large saucepan and cover with water.
 Bring to a boil over high heat. Reduce heat; cover and
 simmer until tender, 10-15 minutes. Meanwhile, in a
 large skillet over medium-high heat, saute onions in
 butter until tender.

 Drain potatoes. Over very low heat, stir potatoes until
 steam has evaporated, 1-2 minutes. Press through a
 potato ricer or strainer into a large bowl. Stir in
 cream cheese, salt, pepper and onion mixture.

 Divide dough into 4 parts. On a lightly floured surface,
 roll 1 portion of dough to 1/8" thickness; cut with a
 floured 3" biscuit cutter. Place 2 teaspoons filling in
 center of each circle. Moisten edges with water; fold in
 half and press edges to seal. Repeat with remaining
 dough and filling.

 Fill a Dutch oven half full with water. Bring to a boil
 over high heat; add pierogi in batches. Reduce heat to a
 gentle simmer; cook until pierogi float to the top and
 are tender, 1-2 minutes. Remove with a slotted spoon. In
 a large skillet, saute 4 pierogi and onion in butter
 until pierogi are lightly browned and heated through;
 sprinkle with parsley. Repeat with remaining pierogi.

 Diane Gawrys, Manchester, Tennessee

 Makes: 6 dozen

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives


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