Subj : 10/7 Nat Pierogi Day - 1
To   : All
From : Dave Drum
Date : Sun Oct 08 2023 06:31:00

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

     Title: Auntie Nellie's Pierogi Dough
Categories: Breads, Dumplings
     Yield: 30 Servings

     2 c  Sifted flour
     1 lg Egg
   1/2 c  Warm water
     1 ts Salt
     2 tb Butter; melted

 Mix all ingredients lightly and knead in the bowl.

 Rest for an hour, covered. Then turn out onto a floured
 board and knead again until smooth. The dough should be
 silky, firm and elastic.

 Roll out dough about 1/8" thick. I don't roll out the entire
 batch at once, but only enough for three or four pierogi.
 You can gather up scraps, knead them briefly, and then roll
 them again - it won't make the dough tough.

 Cut out circles with a coffee cup or medium biscuit cutter.
 (Use a large biscuit cutter if you want pierogies the size
 of the ones you buy in the store these days. The coffee
 cup/medium biscuit cutter method produces the same kind of
 smaller pierogies that were common up through the 1950s.)

 Put a small amount of your choice of filling in the center
 of each of the circles - about a teaspoon or so will be
 plenty - and then fold the circle in half with the filling
 in the center.

 Firmly pinch the outside edges together to seal the pierogi
 ~ they need to be well-sealed to keep them from opening up
 when you cook them.

 To cook: bring a pot of water up to a full rolling boil and
 drop the pierogi in. Turn the heat down a bit to a low boil
 to prevent them from opening back up. Cook them for a few
 minutes after they rise to the top of the pot and float.
 Serve with melted or browned butter, or you can saute them
 in a little butter with some sliced onions until they are
 slightly browned.

 If you're making them way ahead of time - say, during Lent
 for eating at Easter breakfast - place them, separated, on a
 rack or a cookie sheet in your freezer. They'll be frozen
 solid in about an hour, and then you can tip them into a
 plastic bag and pop them back into the freezer for
 longer-term storage.

 Tip: Don't bag them before they are completely frozen, or
 they will stick together into an impossible-to-separate
 mass.

 Enough for 24-30 old-style small pierogi

 Recipe from Dave Sacerdote

 From: http://www.davescupboard.blogspot.com/

 Uncle Dirty Dave's Archives

MMMMM

... Never offend people with style when you can offend them with substance.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)