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
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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-in. round
cookie cutter. Place 1 tb 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 tb butter over medium-high heat. Add
pierogi in batches; cook until golden brown, 1-3 minutes on each
side, adding additional butter as necessary. Serve with sour cream
and chives.
Recipe by Veronica Weinkauf, South Bend, Indiana
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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