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Pasta for Pierogi Recipe

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This recipe for Pasta for Pierogi, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Adams
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 1/3 cups sour cream
2 tbsp. butter melted
2 tbsp. vegetable oil
3 tsp. salt
4 1/2 to 5 1/2 cups all purpose flour

Directions:
Directions:
In a large mixing bowl, combine sour cream, eggs, butter and oil. Whisk together untio smooth. Add flour stirring or using a stand up mixer with a dough hook. Mix or knead until smooth and pliable, using more flour as necessary. Roll out portions to 1/8 inch thickness. With a large round cookie cutter, cut out and fill with approximately 1 tsp desired filling and fold in half and seal by pinching the edges or pressing with the tines of a fork. drop in boiling water until pierogies float to the top. Brown in a frying pan in a small bit of olive oil and butter until desired browness.

Number Of Servings:
Number Of Servings:
75 small pierogi

 

 

 

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