| 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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