Penny James Best.....pierogies. 2 eggs 1/3 C. water beat together in mixing bowl add 1/2 t. salt 2 C. flour mix well, if too sticky to work with roll it in flour so you can handle it. This is a Noodle dough so it is hard to work with & does NOT roll out like cookie dough. I pull small pieces off & roll one pierogie at a time. Makes 12 to 18 depending on the size you want. Trim them after they are filled & use the trimmings with the rest of your dough. Cheese filling... 1C. farmers cheese, shredded. 1 egg 1 t. lemon juice Mix well and be generous when filling those pierogies. Theres nothing worse than a FLAT pierogie. Place pierogies in boiling water ( a soft, slow boil is good) for about a minuter or 2. When they float they are done, it doesnt take much time at all. You cannot over cook them even if you try. Let dry, flip them so the bottom side isnt soggy. Fry in a skillet with butter & (ICK) onions if you like them. Sauerkraut filling..... 1 lb sauerkraut, 16oz can is ok, drain the juice 1 sm can mushrooms, drained & finely chopped 1 sm onion finely chopped cook all 3 ingredients in a skillet until onions are soft. Fill your pierogies. Potato filling.... Day before make a batch of mashed potatoes, kind of on the stiff side & put them in the refrigerator overnight. Next day add to them finely chopped onion, garlic, chives, shallots, mushrooms any kind of shredded cheese if you like cheese and... Fill your pierogies. Use your imagination with the fillings. Just remember not to use anything liquid, it will ruin your dough.
Posted on: Mon, 24 Mar 2014 01:01:19 +0000
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