4 cup flour
4 medium eggs
1 tsp salt
1 cup water
Directions
Pierogi (Dough Pockets) Oil
Place flour in a bowl or on a kneading board. Mix eggs, salt and
water, beating slightly. Add mixture to flour and knead until the
dough is firm. Divide dough in half or quarters and cover with warm
bowl or towel and let dough rest for 10 to 20 minutes.
Take a piece of dough and roll it out thin on a floured board. Cut
circles (approximately 5 inches in diameter) with a cookie or biscuit
cutter. Place small amout of desired filling in the center of dough,
fold in half, firmly pressing edges together. Repeat until all dough
and filling has been used.
Fill large pot with water (approximately 3 inches from the top), add a
pinch of salt and about 2 ounces of oil. Bring water to a boil and,
while keeping water boiling, gently place pierogi in boiling water.
Pierogi will rise to the top. Cook about 5 minutes. Remove gently
with a skimmer or slotted spoon and place in a flat roasting pan
containing about 1 inch of oil.
Allow to cool, remove and place on a cookie sheet or platter till
cold.
Note: Add water to pot as needed. If water should get starchy
(milky), discard and start over with a pot of fresh water.
When pierogi is cold, place in a plastic bag and store in
refrigerator or freezer until ready to use. Do not stack or pack
tightly.
When heating pieogi, use large frying pan and saute (with butter,
salt pork or bacon in combination with onions or mushrooms) until
heated through. Serves 8 to 12. Serve with sour cream.
Servings: 8 servings
Pierogi (Dough Pockets) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pie; Russian
The History of Recipes
We can follow the history of `recipes` way back into history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. However, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also tells us how the ancient cooks used a wide range of spices and herbs, including some familiar names like basil, rue and asafoetida. Later on, there were a couple of cookery books which were published in the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich people of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in books on cooking, many of which are now in private libraries. For the centuries that followed, the rich and powerful families of Europe competed to serve the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery publications are highly popular as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Pierogi (Dough Pockets) recipe.
