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PIEROGI RECIPE Recipe

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This recipe for PIEROGI RECIPE, by , is from The LANDRY Family Cookbook Project, 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!

Contributor:  
Contributor:  
JOYCE LANDRY

Category:
Category:
 

WITH SAUERKRAUT


Ingredients:  
Ingredients:  
DOUGH INGREDIENTS:
3 cups sifted flour; 1 tsp salt; 1 egg; 1 tbsp melted butter; 1 cup luke-warm water.
COMBINE ingredients, KNEED until coarse texture. TOO Much flour will cause it to toughen.
***PLACE DOUGH IN A COVERED BOWL FOR 10-15 MINUTES FOR IT TO RISE.
ROLL out dough with lots of flour on rolling pin, table and your hands.
USING A CIRCULAR CUTTER (pan cover, bowl...) CUT OUT DOUGH IN 4-5" DIAMETER CIRCLES.
MAKE PIEROGI:
STUFFING:


PLACE STUFFING IN CENTER OF EACH DOUGH CIRCLE (wet your fingertips)
WET the edge with water.
FOLD the circle in half.
PINCH the edges together and secure with a folk all the way around.

Directions:
Directions:
PREPARE A PAN with boiling water and place 3-4 pierogi in the boiling water. They will sink to the bottom BUT...
WHEN they rise to the top ALLOW them to cook for 3 minutes; REMOVE and RINSE with cold water before placing them on a dish lines with butter, PAM or flour. DO THIS FOR EACH LAYER--THE MORE BUTTER OR PAM YOU SPRAY, the better the pierogies will not stick together.
SEPARATE LAYERS WITH WAX PAPER.
COOKING: FRY the pierogi in butter until crip brown or to your liking.
OPTIONAL: When serving you can pour melted butter over them.
FREEZE/THAW PIEROGI: PLACE the pierogi in a freezer bag & freeze. REMOVE pierogi from freezer ba & freeze
THAW IN MICROWAVE AND FRY AS ABOVE.

Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
A definite recipe for Wigilia night. Can be made with potatoes and cheese, or sauerkraut.

 

 

 

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