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Bapci's Polish Pierogis Recipe

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This recipe for Bapci's Polish Pierogis, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Brandin
Added: Monday, September 18, 2006


Ingredients for Dough:
2 c. flour
1/2 c. warm milk or warm water
1 egg
2 tbsp. sour cream
1/2 tsp. salt
optional: 1 tsp. butter for rich dough.

Ingredients for Potato Filling
1-2 cups mashed potatos
1 med sized onion, chopped fine
1 egg yolk

Ingredients for Potato and Cheese Filling
2 cups mashed potatos
1 cup dry cottage cheese
1 tbsp finely chopped onions

Dessert filling:
blueberries (or choice fruit) raw with no stems

Mix dough ingredients. Knead into soft pliable dough. Let rest for 10 minutes. Cover it inside of a warm bowl. Divide dough in half, roll thin. Cut circles in dough with large biscuit cutter, or the top of a glass. Place 1 tablespoon of filling in the middle of each sectioned piece of dough. Moisten edges with water. Fold over and press together. Maker sure thy are well sealed and tight, to keep the filling from leaking. Drop pierogies into salted boiling water. Cook for 5-6 minutes on medium heat. Lift out of water with perferrated spoon.

For potato or potato and cheese filling, mix ingredients very well, and saute onions.

You may also fry them after you boil them, place them in a pan with 1 teaspoon of butter and remove when browned.

Traditionally served with melted butter or sour cream.

For fruit filled pierogis, serve with confectionary sugar sprinkled on top.




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