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Peirogi Recipe

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This recipe for Peirogi, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dolores Smith
Added: Friday, December 12, 2008


1 large onion, chopped
1 1/2 lb farmers cheese, or ricotta cheese
3 Tbsp sugar
1 tsp pepper
4 cups flour
2 eggs
1 Tbsp salt
enough water for ready for rolling, not too sticky

Saute onions in butter, cover until soft. Mix other ingredients well.

Mix dough ingredients, roll 1/8 inch thick with rolling pin

Cut into circles about 4 inches in diameter with a bowl.

Please 1/4 cup filling mixture into circle, wet the edges and pinch closed.

Have a big pot of boiling water going, drop in peirogies for 2 minutes to boil.

Freeze at this point, or cook by sauteing with butter to golden brown.

Personal Notes:
Personal Notes:
When Grandma Winicki would come down to visit, she would bring Farmers Cheese from the Broadway Market in Buffalo. We would set up an assembly line and make enough Peirogis to last us until Grandma's next visit.




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