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Polish Dumplings Pierogi (Poland) Recipe

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This recipe for Polish Dumplings Pierogi (Poland), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


2 cup sour cream
4 1/2 cup all-purpose flour
2 Tbsp. melted butter
2 eggs plus 1 egg yolk
2 tsp. salt
2 Tbsp. vegetable oil

Cheese Pierogi Filling:

1 cup dry curd cottage cheese
1 tsp. butter, melted
1 egg, beaten
2 Tbsp. sugar
1 Tbsp. fresh lemon juice

Run the cheese through a ricer or a coarser sieve. Then mix well with everything else.

In a large bowl, mix all the ingredients and knead into soft, pliable dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling (recipe follow). Place less than a Tbsp. of filling in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 minutes in boiling, salted water. Drain. Dumplings may be pan-fried in butter at this point, if you wish, for a really tasty finish.




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