"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pierogi Recipe

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This recipe for Pierogi, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Denardo Melerski
Added: Tuesday, April 14, 2009


2 lbs. farmer's cheese
1 small onion, coarsely grated
3 eggs - use a 4th if too dry
salt and pepper

3/4 cup milk
3 eggs
1 tsp. salt
4 cups flour

3 cups flour
3 tbsp melted butter
1/2 tsp. salt
1 egg
1 cup sour cream

Mix filling by hand, do not mix in an electric mixer. the consistency will be dry.

Roll the dough thin or roll on noodle machine # 5 and # 3. Stuff with filling. Cut into squares and brush edges with a pastry brush dipped in water; seal with ravioli cutter. Bring water to a boil and drop six in at a time. When water boils again and pierogi come to the top (2 minutes), take out and cool. To serve, fry them in margarine and freeze some for later.

Personal Notes:
Personal Notes:
This recipe came from my mother-in-law, Florence Melerski. I like to make homemade applesauce and eat it with the perogis. We have also served it with mushrooms and onions.




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