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From:   Texas_Dawn5 (Original Message) | Sent: 10/23/2004 6:40 PM |
| THANK YOU PEG!!!!! Pierogi 2 cups flour 2 eggs 1/2 cup salt 1/3 cup water Filling---to follow 1. Mound flour on a bread board and make a well in the center. 2. Drop eggs and salt into well. Add water; working from the center to the outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed. 3. Cover dough with a warm bowl; let rest 10 minutes. 4. Divide dough into halves. On floured surface, using half of dough at a time, roll dough as thin as possible. 5. Cut out 3-inch rounds with large biscuit cutter. 6. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out. 7. Drop pierogi into boiling salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. Makes 1-1/2 to 2 dozen pierogi NOTE: The dough will have a tendency to dry. A dry dough will not seal completely. Work with half the dough at a time, rolling out a large circel of dough and placing small mounds of filling far enough apart to allow for cutting. Then cut with biscuit cutter and seal firmly. Never put too many peirogi in cooking water. The uncooked will stick together and the cooked get lumpy and tough. FILLINGS: Beef Filling: 1 large onion, halved and sliced 2 TBSP margarine or shortening 1-3/4 cups ground cooked beef 3/4 cup cooked rice 2 tsp. instant bouillon 3 TBSP hot water 1 TBSP chopped fresh parsley salt and pepper 1. Stir-fry onion in margarine in a large skillet until golden. Stir in meat and rice. 2. Dissolve bouillon in hot water. Add to meat mixture with parsley and salt and pepper to taste. makes abour 2-1/2 cups Sausage Filling: 10 oz. Polish sausage (kielbasa), skinned and chopped 1/2 cup grated cheese or chopped mushrooms 1/4 cup fine dry bread crumbs 1 egg Combine all ingredients thoroughly. Makes about 2 cups. Mushroom Filling: 1-1/2 cups chopped mushrooms 1/2 cup chopped onion 2 TBSP butter or margarine 1/4 tsp. salt 1/4 tsp. pepper 2 egg yolks or 1 egg, beaten 1. Stir-fry mushrooms and onion in butter until onion is soft. Remove from heat. 2. Stir in remaining ingredients. Makes about 1 cup. Sauerkraut Filling: 1/3 cup chopped onion 1 TBSP butter or margarine 1-1/2 cups finely chopped sauerkraut 2 TBSP dairy sour cream 1. Stir-fry onion in butter in a saucepan for 3 minutes. 2. Rinse and drain sauerkraut. Add to onion and cook for 2 minutes. 3. Remove from heat. Stir in sour cream. Makes 1-1/2 cups Potato Filling: 1/2 cup chopped onion 2 TBSP butter 1/2 tsp. salt 1/4 tsp. white pepper 2 cups mashed potatoes 1. Saute onion in butter for 5 minutes. Stir in salt and pepper. 2. Combine potatoes and onion mixture. Blend well. Makes about 2 cups. There you go....now you have to get busy!! Let me know how they come out--I remember that they were good when my son made them...back when he was taking a cooking class in 9th grade!! He graduated from college this past spring!!! and I don't think we have had them since then...the cookbook has gotten buried !! Hugs, Peg |
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