Directions: |
Directions:Blend water, milk and oil. Knead adding last cup of flour until dough is smooth and soft. Put in a lightly oiled bowl. Cover and let rest for at least one hour. Roll out about 1/4 of the dough on to a floured board, rolling quite thinly. Cut out with 2 to 2 1/2 inch cutter or cut into squares. Put approximately a teaspoon of filling on cut dough. Fold over forming a half circle or diamond. Pinch edges together to seal, using a BIT of water if need be. Place prepared pierogy on clean tea towel or floured board. Pierogies can be cooked or frozen at this point. To cook, place in boiling water about a dozen at a time. Boil 7 to 10 minutes. They will float when cooked. Place raw pierogies on a cookie sheet in a single layer, to freeze.
Fillings:
1. Our favorite: potatoes cooked and mashed, some butter (1/4 c. to 3 cups of potatoes). Finely chopped onion, 1 c. shredded cheddar cheese, salt and pepper to taste.
2. Can add chopped cooked bacon if it is soft, but we prefer to add after they are cooked.
3. 375g cottage cheese, 1 pkg cream cheese, dill, chives, salt and pepper to taste.
4. Same as #3 but use a little mashed potato in place of cream cheese.
5. Some people like to add garlic.
When cooked sprinkle with melted butter. Serve w/sour cream and/or fried, chopped onion and/or bacon. Some people fry them in a pan until brown on both sides. |
This recipe for Pierogies is from