| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Polish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
c |
Warm water |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
|
Box; (12 oz) dry cottage cheese |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
|
Eggs |
INSTRUCTIONS
FILLING
Source: Key Gourmet CD
Mix all ingredients together.
Sift flour and salt into bowl. Add butter, eggs and very warm water. Mix
together, knead until smooth and satiny. Roll dough on floured board 1/4
inch thick (use large glass to cut in rounds). In each, round spoon in
filling, fold over and seal. Place in boiling water until pierogie floats.
Remove and saute in butter or sauted onions.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on May 05,
1998
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