"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Polish Pierogi Recipe

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This recipe for Polish Pierogi, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Tuesday, April 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 C. all purpose flour
2 eggs
1/2 tsp. salt
1/2 C. water


Directions:
Directions:
Mound flour on kneading board and make a well in the center. Drop eggs and salt into the well. Add water to well. Working from the center to the outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm. Cover dough with warm bowl, let rest for 10 mins.

Divide dough into halves. Roll on floured surface until thin. Cut out with large biscuit cutter. Place small spoonful of filling a little to one side of each pierogi. Moisten edge with water, fold over and press edges together (it's helpful to press all around with tines of fork to seal).

To Cook:
Drop pierogi into boiling salted water. Cook gently for 3 to 5 minutes or until pierogies float. Lift out with slotted spoon. Never crowd pierogi in water as the uncooked will stick and the cooked will lose shape and lightness. Serve with sauteed onions and butter and sour cream if desired.


Personal Notes:
Personal Notes:
You can also make dessert pierogi with thank you pie filling or canned prune filling.

 

 

 

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