Pierogi
Pierogis square measure ancient Polish stuffed dumplings. Fillings embrace pork and onions, farmer's cheese, potatoes, cabbage and mushrooms. The dumplings square measure overdone in boiling water, drained and typically cooked in butter. they're most frequently served as a entremots. Pierogi dough may be crammed with fruit, then stewed or fried and served as a sweet.
5 cups flour
1/4 lb. butter
1 cup cream
3/4 cup water
6 egg yolks
3 eggs
pinch salt
Make a mound out of the flour, then create a well within the center.
Place egg yolks and eggs within the center, cutting within the flour with
a knife and adding water and salt. Knead till firm. Cut in 3
parts. Roll dough out thinly, then cut circles with a cup. Place
small amount of filling off center on every circle of dough. Fold
over and seal by dampening edge with water and golf stroke pressure
on edges for a firm seal.
Boil a pot of water. Add salt. Drop pierogi into boiling water.
Cook gently for five minutes uskng a coffee flame. take away gently with
strainer spoon and brown in butter in pan. Serve with bitter
cream.
Cheese Filling
1 one/2 cups farmer's cheese (drained)
1/4 tsp. vanilla
i egg yolk
1 tb. maragarine, melted
1/2 tsp. salt
1 1/2 tb. sugar
Drain farmer's cheese. mix ingredients and blend till sleek.
Fill circles of dough with desired quantity.
Can also use potatoes, meat, sauerkraut, prunes, mushrooms or
combinations of those to fill pierogi.
