Pierogi

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Pierogi
Ruskie.jpg


Description[edit]

Pierogi [1] [2] is a Polish recipe, this particular variety is cheese filled.

Ingredients[edit]

Dough

  • 4 cups all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp salt
  • 2/3 cup warm water

Cheese Filling

  • 2 cups (16 oz) 4% small curd cottage cheese, drained and patted dry
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/4 cup butter, melted

Sauce

  • 1 large onion, chopped
  • 1/2 cup butter
  • 3 medium brown mushrooms, sliced (to garnish)

Cooking

  • 1 cube of chicken bouillon
  • 1 tsp cooking oil

Procedure[edit]

  1. Make the dough by combining all of the Dough ingredients (listed above), slowly, kneading each additional ingredient.
  2. Continue to knead until dough has acheived a firm and elastic consistency.
  3. Cover in a bowl and leave for ~10 min.
  4. Make filling by combinine all ingredients (listed above) by mixing.
  5. Take dough, divide into 3 portions.
  6. Flour a flat surface.
  7. Roll dough on the floured surface into ~1/8" thick cylinder shape.
  8. Slice into ~3" rounds using a cutter.
  9. Place a spoon of cheese filling into the centers.
  10. Fold and press edges to seal the filling in each one.
  11. Do this for all 3 parts of the dough.
  12. Simmer a pan with chicken bouillon and include 1 tsp oil.
  13. Drop in pierogi (~4 at a time).
  14. Let sit in simmering pot for ~15 min each, all the while stirring.
  15. To remove use slotted spoon.
  16. Drain well and place into dish.
  17. Repeat step 13 until all of the pierogi are cooked.
  18. Make the sauce, saute onions, sliced brown mushroom and butter to achieve a golden colour.
  19. Pour sauce over pierogi and garnish with sliced brown mushrooms along the top of the heap of pierogi.


References[edit]

  1. Rombauer, Rombauer Becker, Becker, Irma, Marion, Ethan (2006). 75th Anniversary joy of cooking. Simon & Schuster Inc.. pp. 341. ISBN 13: 978-0-7432-4626-2; 10: 0-7432-4626-8. 
  2. Country. Taste of Home. 1990. pp. 49. http://www.tasteofhome.com/recipes/Polish-Pierogi.