Subj : 10/7 Nat'l Pierogi Day 1
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 20:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Polish Pierogi
 Categories: Pasta, Cheese, Dairy
      Yield: 8 servings
 
      2 lg Eggs
    1/4 c  Water
    1/2 ts Salt
      2 c  A-P flour

MMMMM--------------------------FILLING-------------------------------
      1 lg Egg
      1 ts Salt
    1/2 ts Sugar
        ds Pepper
     16 oz Soft farmer or whole-milk
           - ricotta cheese
      4 tb Butter; divided
           Sour cream & minced chives;
           - to serve
 
  In a large bowl, whisk eggs, water and salt until
  blended; gradually stir in flour. Transfer to a lightly
  floured surface; knead 10-12 times, forming a firm dough.
  Cover and let rest 10 minutes.
  
  For filling, in a small bowl, whisk egg, salt, sugar and
  pepper. Stir in cheese.
  
  Divide dough into 4 portions. On a lightly floured
  surface, roll each portion to 1/8" thickness; cut with
  a floured 4" round cookie cutter.
  
  Place 1 tablespoon filling in center of each circle.
  Moisten edges with water; fold in half and press edges
  to seal. Repeat with remaining dough and filling.
  
  In a 6 qt. stockpot, bring water to a boil. Add pierogi
  in batches; reduce heat to a gentle simmer. Cook until
  pierogi float to the top and are tender, 2-3 minutes.
  Remove with a slotted spoon.
  
  In a large skillet, heat 1 tablespoon butter over medium
  high heat. Add pierogi in batches; cook until golden
  brown, 1-3 minutes on each side, adding ore butter as
  necessary. Serve with sour cream and chives.
  
  Veronica Weinkauf, South Bend, Indiana
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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