Name: Pierogi
Ingredients: Basic Dough:; 2 c Flour; 2 sm Eggs ; or 1 large egg; Few spoonfuls lukewarm water; Fillings: Cheese:; 2 Egg yolks; 1 tb Butter; 1 lb Pot cheese; mashed or farmer cheese; 1 ds Salt; 1 tb Sugar; 3/4 c Raisins ; optional Potato:; 2 lb Potatoes; 1/2 Onion; minced; 1 tb Butter; Salt and pepper; 2 tb Cottage cheese ; optional (2 to 3) or farmer cheese; Drawn butter and Parmesan or bread crumbs; For topping Cabbage:; 2 Small head cabbage; or 1 large; 2 tb Dried mushrooms; cooked; Salt and pepper; Topping of drawn butter with bread crumbs; Or fried minced onion Fruit:; Blueberries; Blackberries; Cherries

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Fruits		Breads, Quick/muffi, Internation	6	Servings

INGREDIENTS

		Basic Dough:
2	c	Flour
2	sm	Eggs ; or 1 large egg
		Few spoonfuls lukewarm water
		Fillings: Cheese:
2		Egg yolks
1	tb	Butter
1	lb	Pot cheese; mashed or farmer cheese
1	ds	Salt
1	tb	Sugar
3/4	c	Raisins ; optional Potato:
2	lb	Potatoes
1/2		Onion; minced
1	tb	Butter
		Salt and pepper
2	tb	Cottage cheese ; optional (2 to 3) or farmer cheese
		Drawn butter and Parmesan or bread crumbs
		For topping Cabbage:
2		Small head cabbage; or 1 large
2	tb	Dried mushrooms; cooked
		Salt and pepper
		Topping of drawn butter with bread crumbs
		Or fried minced onion Fruit:
		Blueberries
		Blackberries
		Cherries

INSTRUCTIONS

Dough: Mix flour, eggs and water and work dough until firm. Divide in 2
parts and roll each piece into a thin sheet on a floured board. Arrange
suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches
from edge. Fold over and cut out in shape of semi-circles with a pastry
cutter or a glass. Press edges of dough together. Repeat until all the
dough and filling have been used up. If necessary, reroll leftover dough
and repeat. This is a fast way of making the pockets. Cook in boiling water
like noodles, covered, so that they will steam. In a few minutes, when
pockets rise to the top, they are done.  Serve with drawn butter.
Fillings:
Cheese: Cream egg yolks and butter. Combine with cheese, season and mix
thoroughly. For a sweet filling, and sugar and raisins.  Fill pockets as
directed above.
Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown
in butter. Combine with mashed potato and season to taste; add cheese if
desired.  Mix thoroughly and proceed to fill and cook pockets.
Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into
small sections, core and parboil in salted water for 10 minutes. Drain. Add
1 tbsp butter, onion, and continue cooking until onion is lightly brown.
Add cabbage 3 tbs bouillon and salt and pepper.  Simmer, tightly covered,
stirring occasionally, until soft - about 1 hour.  Dust with 2 tsp flour
and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer
another 5 minutes.
Combine with cabbage, season and use to fill pockets. Cook as directed and
serve drawn butter and bread crumbs or onions.
Fruit: Fruit is an excellent filling if the "pierogi" are to be used as a
summer dish or as dessert.  Fill the dough pockets with a spoonful of
berries each, or with 3 or 4 pitted cherries.  Press edges tightly and cook
in boiling water as directed.  Serve with sour cream and sugar.  If sour
cream is omitted, garnish with melted sweet butter.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : >From: PMCiesla@aol.com

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