Subj : Top 10 Winter Sides - 05
To   : All
From : Dave Drum
Date : Fri Jan 17 2025 15:26:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Pierogi
 Categories: Pastry, Potatoes, Cheese, Vegetables
      Yield: 6 Dozen
 
      5 c  A-P flour
      1 ts Salt
      1 c  Water
      3 lg Eggs; room temp
    1/2 c  Butter; softened

MMMMM--------------------------FILLING-------------------------------
      4 md Potatoes; peeled, diced
      2 md Onions; chopped
      2 tb Butter
      5 oz Cream cheese; softened
    1/2 ts (ea) salt & pepper

MMMMM--------------ADDITIONAL INGREDIENTS (to serve)-----------------
    1/4 c  Chopped onion
      1 tb Butter
           Minced fresh parsley
 
  In a food processor, combine flour and salt; cover and
  pulse to blend. Add water, eggs and butter; cover and
  pulse until dough forms a ball, adding an additional 1-2
  tablespoons water or flour if needed. Let rest, covered,
  15-30 minutes.
  
  Place potatoes in a large saucepan and cover with water.
  Bring to a boil over high heat. Reduce heat; cover and
  simmer until tender, 10-15 minutes. Meanwhile, in a
  large skillet over medium-high heat, saute onions in
  butter until tender.
  
  Drain potatoes. Over very low heat, stir potatoes until
  steam has evaporated, 1-2 minutes. Press through a
  potato ricer or strainer into a large bowl. Stir in
  cream cheese, salt, pepper and onion mixture.
  
  Divide dough into 4 parts. On a lightly floured surface,
  roll 1 portion of dough to 1/8" thickness; cut with a
  floured 3" biscuit cutter. Place 2 teaspoons filling in
  center of each circle. Moisten edges with water; fold in
  half and press edges to seal. Repeat with remaining
  dough and filling.
  
  Fill a Dutch oven half full with water. Bring to a boil
  over high heat; add pierogi in batches. Reduce heat to a
  gentle simmer; cook until pierogi float to the top and
  are tender, 1-2 minutes. Remove with a slotted spoon. In
  a large skillet, saute 4 pierogi and onion in butter
  until pierogi are lightly browned and heated through;
  sprinkle with parsley. Repeat with remaining pierogi.
  
  Diane Gawrys, Manchester, Tennessee
  
  Makes: 6 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
  
 
MMMMM

.... WANTED:  Man to work in dynamite factory.  Must be willing to travel.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

.