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
Transcribed cooking instructions as a concept can be traced far back into distant history, at least as far back into history as the ancient Egyptians, and quite possibly further than that. However, generally, these old records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times made use of a wide range of herbs and spices, including some familiar names such as basil, fennel and dill. Moving our culinary historical trip onwards, we find some recipe books dating from the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an increase in publications on food, some of which are kept safe in private collections. When we get to the 20th century, cookbooks are in great demand, mostly due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Pierogi (Dough Pockets) recipe.
