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Polish Pierogi Recipe

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This recipe for Polish Pierogi is from Collins Family Favorite Recipes 1991-2019, 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:  
Fillings:
8 ozs ricotta cheese or farmer's cheese
1 eggs
1 Tbsp lemon juice
butter
salt
pepper
Dough:
1 tsp sugar
4 cups flour
2 eggs
1 tsp salt
1 cup chicken stock
12 cups water
Directions:
Directions:
Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.

Combine the ingredients listed under the dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed). Twist off workable portions of dough and roll out very thin on a floured surface. Using a glass with a thin lip, dip lip of glass in flour and cut circles out of the dough. Place about 2 tsp filling in the center of each dough circle. Moisten outer edges with water and fold dough over to close. Seal edges by pressing gently with the back of a fork or pinching together with your fingers.

Cook 12 pierogi at a time, reducing heat to a gentle boil; stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes). Rinse in cold water, then drizzle melted butter over dough to keep from sticking.

Serve warm with butter.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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