"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PIEROGIES Recipe

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This recipe for PIEROGIES, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Czepita

Category:
Category:

Ingredients:  
Ingredients:  
FILLING*******This makes approximately 140 peirogies, adjust according to how many you want
7 medium to large White Potatoes
500 gram Pressed Cottage Cheese

Boil salted water and cook potatoes.
Mash potatoes with the pressed cottage cheese and set aside.

DOUGH (each batch of dough makes approximately 20 pierogies that are 3" diameter)
2 cups flour
1 tsp salt
1 egg
1 tbsp. oil
1/2 cup warm water


Directions:
Directions:
Add flour and salt. Whisk warm water with one egg, add to dry mixture with oil. Add a little extra water if dough is too dry.

Use a plastic baking sheet, and roll out dough, use a 3" diameter cup to make circles, and stuff each one with about 1 tsp of filling. Fold in half and pinch sides. Make sure they are pinched well so that they do not open while cooking.

***IF FREEZING*** Place on a floured pan and put in freezer until frozen, Make sure they are frozen solid, then place into bag/container, until you want to use.

TO COOK:
Boil water with salt. Add pierogies and use wooden spoon to stop them from sticking. Pierogies are cooked when they float to the top. Wait a couple extra minutes.

In frying pan, add butter and chopped onions, sautee until onions are soft. Add butter and onions to cooked pierogies and serve with sour cream on the side.


Number Of Servings:
Number Of Servings:
140 perogies
Preparation Time:
Preparation Time:
hours for this many
Personal Notes:
Personal Notes:
You can divide the filling into smaller batches to make less pierogies.

A family favourite at Christmas Eve!

 

 

 

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