Difference between revisions of "Pierogi"
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==Description== | ==Description== | ||
| − | Pierogi <ref>{{cite book|last=Rombauer, Rombauer Becker, Becker|first=Irma, Marion, Ethan |title=75th Anniversary joy of cooking |year=2006|publisher=Simon & Schuster Inc.|isbn=13: 978-0-7432-4626-2; 10: 0-7432-4626-8|pages=341}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Polish-Pierogi |title=Country |year=1990 |pages=49 |publisher=Taste of Home|work=}}</ref> | + | Pierogi <ref>{{cite book|last=Rombauer, Rombauer Becker, Becker|first=Irma, Marion, Ethan |title=75th Anniversary joy of cooking |year=2006|publisher=Simon & Schuster Inc.|isbn=13: 978-0-7432-4626-2; 10: 0-7432-4626-8|pages=341}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Polish-Pierogi |title=Country |year=1990 |pages=49 |publisher=Taste of Home|work=}}</ref> is a Polish recipe, this particular variety is cheese filled. |
| + | |||
| + | ==Ingredients== | ||
| + | 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 | ||
| + | |||
| + | |||
| + | ==Procedure== | ||
| + | # Make the dough by combining | ||
| + | |||
| + | |||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | |||
| + | [[Category:European cuisine]] | ||
| + | [[Category:Polish cuisine]] | ||
Revision as of 09:11, 27 July 2012
Description
Pierogi [1] [2] is a Polish recipe, this particular variety is cheese filled.
Ingredients
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
Procedure
- Make the dough by combining
References
- ↑ 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.
- ↑ Country. Taste of Home. 1990. pp. 49. http://www.tasteofhome.com/recipes/Polish-Pierogi.
