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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

PIEROGIS Recipe

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This recipe for PIEROGIS is from A Family Cookbook , 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:  
4 CUPS FLOUR
1 CUP MILK
2 EGGS
1/2 TSP SALT

6 POTATOES (MADE INTO MASHED POTATOES)
AMERICAN CHEESE SLICES

ONIONS SLICED THINLY
BUTTER TO SAUTE

OPTIONALLY- FRY SALT PORK FOR APPROX 1 HOUR UNTIL BITS ARE CRISP BROWN. SPRINKLE OVER PIEROGI'S (WASH SALT PORK OFF FIRST BEFORE FRYING.) OR USE CRUMBLED BACON!!!
Directions:
Directions:
MIX TOGETHER AND KNEAD FLOUR MILK EGGS & SALT FOR 5 MINUTES.
(COVER WITH TOWEL AND LEAVE SET FOR 1/2 HOUR)

MAKE MASH POTATOES USING LESS MILK THAN FOR REGULAR USE. SHRED OF TEAR AMERICAN CHEESE INTO SMALL PIECES AND ADD TO POTATOES.
BLEND WELL.

MAKE QUARTER SIZE BALLS WITH THE DOUGH MIXTURE.
THEN ROLL WITH ROLLING PIN TO SOFTBALL SIZE DISCS. PLACE SPOON OF POTATOES IN MIDDLE OF DOUGH.
FOLD OVER IN HALF AND PRESS CLOSED.

DROP IN BOILING WATER AND BOIL FOR APPROX 8 MIN
DRAIN IN COLANDER IN COLD WATER. SAUTE ONIONS IN BUTTER. POUR OVER PEROGIS.

OPTIONALLY- FRY SALT PORK FOR APPROX 1 HOUR UNTIL BITS ARE CRISP BROWN. SPRINKLE OVER PIEROGI'S (WASH SALT PORK OFF FIRST BEFORE FRYING.) OR USE CRUMBLED BACON!!!
Personal Notes:
Personal Notes:
This is a Family Favorite.
Given to me by one of my most special friends who's Family was from Poland originally.

 

 

 

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