Subj : 10/7 Nat'l Pierogi Day 1
To : All
From : Dave Drum
Date : Mon Oct 07 2024 20:53:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Polish Pierogi
Categories: Pasta, Cheese, Dairy
Yield: 8 servings
2 lg Eggs
1/4 c Water
1/2 ts Salt
2 c A-P flour
MMMMM--------------------------FILLING-------------------------------
1 lg Egg
1 ts Salt
1/2 ts Sugar
ds Pepper
16 oz Soft farmer or whole-milk
- ricotta cheese
4 tb Butter; divided
Sour cream & minced chives;
- to serve
In a large bowl, whisk eggs, water and salt until
blended; gradually stir in flour. Transfer to a lightly
floured surface; knead 10-12 times, forming a firm dough.
Cover and let rest 10 minutes.
For filling, in a small bowl, whisk egg, salt, sugar and
pepper. Stir in cheese.
Divide dough into 4 portions. On a lightly floured
surface, roll each portion to 1/8" thickness; cut with
a floured 4" round cookie cutter.
Place 1 tablespoon filling in center of each circle.
Moisten edges with water; fold in half and press edges
to seal. Repeat with remaining dough and filling.
In a 6 qt. stockpot, bring water to a boil. Add pierogi
in batches; reduce heat to a gentle simmer. Cook until
pierogi float to the top and are tender, 2-3 minutes.
Remove with a slotted spoon.
In a large skillet, heat 1 tablespoon butter over medium
high heat. Add pierogi in batches; cook until golden
brown, 1-3 minutes on each side, adding ore butter as
necessary. Serve with sour cream and chives.
Veronica Weinkauf, South Bend, Indiana
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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