| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Polish |
Dumplings, Polish, Val’s |
24 |
Pieces |
INGREDIENTS
| 2 1/2 |
c |
FLOUR |
| 1 |
ts |
SALT |
| 1 |
|
EGG |
| 1/4 |
ts |
BAKING POWDER |
| 1 |
tb |
OIL |
| 3/4 |
c |
LUKE WARM WATER |
| 4 |
|
POTATOES, BOILED AND MASHED |
| 1/2 |
lb |
GRATED CHEDDAR CHEESE |
|
|
OR |
| 4 |
lg |
ONIONS |
| 32 |
oz |
SAURKRAUT |
INSTRUCTIONS
A
B) FILLING
MIX (A) IN FOOD PROCESSOR TILL ELASTICY. BAG AND REFRIDGERATE FOR 1 HOUR.
PREPARE POTATOES AND ADD CHEESE, MIX WELL. If using the Pirogy pogy CUT
DOUGH IN HALF AND ROLL OUT LARGE CIRCLE FLOUR WELL, PLACE FLOURED SIDE ON
PIROGY POGY FILL DIPS WITH POTATO MIXTURE AND COVER WITH ANOTHER CIRCLE OF
DOUGH. USE ROLLING PIN TO ROLL ON TOP OF DOUGH TO CUT THROUGH POGY. If you
have not got the pogy, then cut out shapes with a small glass add filling
and then seal with a little water.
Soft BOIL for 10 MINUTES AND SERVE. TO FREEZE LAY OUT FLAT AND THEN BAG
ONCE FROZEN. BOIL FROZEN PRIOGY 20 MINUTES. -----
Posted to MM-Recipes Digest V4 #080 by valerie@nbnet.nb.ca (valerie) on Mar
19, 1997
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