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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Pierogi Recipe

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This recipe for Pierogi is from The Bisceglia Family and Beyond Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough

Put 1 egg and 1/4 cup water in food processor and beat. Add 3 cups of flour, one at a time, beating until dough comes together. Knead slightly and roll out. Dough should be thin. Cut dough into circles with cookie cutter or rim of glass. Fill with choice of filling.

Fillings

Boiled prunes

Sweet cabbage - sauerkraut boiled and then fried lightly

Farmer's cheese - 1 pound farmer's cheese, 2 eggs. 2 scallions chopped finely, sugar to taste. Blend together.

Potato and cheese - boil russet potatoes, when done mash with salt and pepper (no milk or cream), add cheddar cheese to taste, allow to melt and blend in
Directions:
Directions:
All fillings - use approximately one teaspoon of filling per dough shell. Seal by wetting edges of dough and pressing together. Boil perogies until they float to the top of the pot; do not crowd. Serve with melted butter.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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