| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Polish | 12 | Servings | |
INGREDIENTS
| 10 | lb | Green cabbage, cored |
| 16 | oz | Cream cheese, room |
| temperature | ||
| 12 | T | Unsalted butter, melted |
| 1 | Egg | |
| 2 | T | Sour cream |
| 1 | c | Milk |
| 1 | c | Water |
| 4 1/2 | c | All-purpose flour -, to 5 |
| cups | ||
| 2 | T | Cornmeal |
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
To make the cabbage filling, cut the cabbage into quarters. Steam until very tender, about 20 to 30 minutes; drain and cool. Working in small batches, wrap cooled cabbage in a towel and squeeze out as much liquid as possible. Finely chop the squeezed cabbage in a food processor or grind it in a meat grinder. Transfer it to a large mixing bowl, add the softened cream cheese, 4 tablespoons of the melted butter, and salt and pepper to taste; mix until combined. (The filling can be made one day ahead, keep tightly covered and refrigerated). In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add the cabbage, cream cheese and butter mixture, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking. On a floured surface, roll out dough to about 1/8-inch thick. Using a glass or cookie cutter measuring 2 1/2-inch diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with remaining 4 tablespoons melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately. Makes about 60, about 12 servings. Cuisine: "Polish" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 262 Calories (kcal); 26g Total Fat; (88% calories from fat); 4g Protein; 3g Carbohydrate; 92mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Recipe from Martha Kostyra, Martha Stewart's mother Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 230
Total Fat: 26.2g
Cholesterol: 90.3mg
Sodium: 166.2mg
Potassium: 147.5mg
Carbohydrates: 39.4g
Fiber: 1.4g
Sugar: 2.5g
Protein: 8.6g