Name: Pierogi
Ingredients: 2 c Flour; 2 Egg; 1/2 ts Salt; 1/3 c ;Water; 1 lg Onion; halved and sliced; 1 tb Shortening; 1 3/4 c Ground beef; cooked; 3/4 c Rice; cooked; 2 ts Bovril or Marmite; 3 tb ;Water, hot; 1 tb Parsley, fresh; chopped; Salt and pepper to taste; 1/2 c Onion; chopped; 2 tb Butter; 1/2 ts Salt; 1/4 ts Pepper (white preferred); 2 c Mashed potatoes; 1/3 c Onion; chopped; 1 tb Butter or margarine; 1 1/2 c Sauerkraut; finely chopped; 2 tb Sour cream

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Polish	Pies, Beef, Polish	24	Pies

INGREDIENTS

2	c	Flour
2		Egg
1/2	ts	Salt
1/3	c	;Water
1	lg	Onion; halved and sliced
1	tb	Shortening
1 3/4	c	Ground beef; cooked
3/4	c	Rice; cooked
2	ts	Bovril or Marmite
3	tb	;Water, hot
1	tb	Parsley, fresh; chopped
		Salt and pepper to taste
1/2	c	Onion; chopped
2	tb	Butter
1/2	ts	Salt
1/4	ts	Pepper (white preferred)
2	c	Mashed potatoes
1/3	c	Onion; chopped
1	tb	Butter or margarine
1 1/2	c	Sauerkraut; finely chopped
2	tb	Sour cream

INSTRUCTIONS

BEEF FILLING
POTATO FILLING
SAUERKRAUT FILLING
Mound flour on a bread board and make a well in the center.  Drops eggs and
salt into well.  Add water.  Work from the center to the outside of the
flour mound.  Mix flour into liquid in center with one hand and keep the
flour mounded with the other hand.  Knead until the dough is firm and well
mixed. Cover dough with a warm bowl, let rest 10 min. Divide dough into
halves.  On a floured surface, using half of the dough at a time, roll
dough as thin as possible.  Cut out 3" rounds with a large biscuit cutter.
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 filling from leaking out. Drop into
boiling salted water and cook gently 3 to 5 min or until they float. Lift
out of water with perforated spoon.
Should make 1 1/2 to 2 dozen.
Note:  the dough will tend to dry out and not seal completely so work with
1/2 the dough at a time, rolling out a large circle and placing small
mounds of filling far enough apart to allow for cutting.  Then cut with
biscuit cutter and seal.  Don't put too many in the water as they will
stick together.
Beef filling:  Fry onion in margarine in large frying pan until golden.
Stir in meat and rice.  Dissolve Bovril (that's a boullion type product) in
hot water.  Add to meat mixure with parsley, salt and pepper.
Beef filling:  Saut# onion in butter 5 min.  Add salt/pepper.  Combine
potatoes and onion mixture.  Blend well.
Sauerkraut filling:  stir fy onion in butter in a saucepan 3 minutes. Rinse
and drain sauerkraut. Add to onion and cook 2 min. Remove from heat. Stir
in sour cream.
From: Sam Waring <Sam.Waring@382-91-12.ima.infomail.com> Newsgroups:
rec.food.recipes
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98

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