| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Polish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 2 |
|
Eggs |
| 1 |
tb |
Oil |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Flour |
| 2 |
|
Egg yolks |
| 1 |
tb |
Butter |
| 1 |
lb |
Farmers cheese; (solid cottage cheese), mashed |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
INSTRUCTIONS
SOFT DOUGH
CHEESE FILLING
http://www.foodtv.com/midatl/reclist.htm
Polish/Ukrainian
Beat the first 4 ingredients. Mix in the flour, adding more flour if
necessary., until the dough forms a soft ball. Divide dough in half. On a
floured board, roll each half of the dough into a thin sheet. Cut circles
in the dough with a cutter 3 1/2 -4 inches in diameter.
Cheese filling: Cream yolks and butter. Combine with other ingredients and
mix. Put 1 teaspoon of filling on each dough circle, being careful to place
it off center. Moisten the rim of the circle with water. Fold the unfilled
side of the circle over the filling and press the edges of the resulting
crescent firmly to seal them. Drop the pierogi into boiling salted water.
Cook gently for 5 minutes. Remove with perforated spoon. Serve with melted
butter and sauteed onions.
Note: Never crowd or pile pierogi: uncooked pierogi stick to each other;
when crowded or piled, cooked pierogi become misshapen and heavy
Yield: 6 servings
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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