| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Polish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Dry cottage cheese or Farmer's cheese |
| 2 |
|
Eggs |
| 1 |
pn |
Salt and pepper |
|
|
Green onion tops, minced fine |
INSTRUCTIONS
NOODLE DOUGH
CHEESE FILLING
Here are some Polish recipes I've gotten from my mother-in-law. They are
"word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these
help.
Mix well and knead the dough until it doesn't stick to your hands. Roll out
dough, not too thin. Cut dough in small circles. Put a tablespoon of cheese
mixture (recipe follows) on dough, fold over and press together with fork,
using water so fork doesn't stick to dough. Drop in boiling water for about
15-20 minutes til tender (when they float to the top, they're done). Drain,
then fry in butter until brown and crispy and serve with sour cream.
Cheese Filling: Mix ingredients together until cheese is smooth. If too
dry, add a little sour cream.
Note: There are many fillings for Pirogis but in the Falcon household, only
cheese filling would do. BTW, the last name of Falcon is English for the
Polish last name of Sokolowski - Sokol in Polish means "falcon", as I am
told by "The Family"! :) Enjoy! Posted to EAT-L Digest 03 Apr 97 by
"Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU> on Apr 3, 1997
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