2 cup flour
2 egg
1/2 tsp salt
1/3 cup water
1 savory cheese filling
1 1/2 cup farmer cheese
1 tsp lemon juice
1 tsp sugar
1 egg
1 egg yolk
1/4 tsp salt
Directions
1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I'll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.
Servings: 8 servings
Pierogi (Peer-O-Gee) Recipe brought to you by Recipe Ideas
Categories: Pie; Russian
The History of Recipes
We can read the history of written recipes way back into ancient history, in fact as far as pharonic Egypt, and maybe even further. Interesting though that is, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times around 25BC a man called Apicius created a number of documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example basil, rue and parsley. During the following few centuries, the rich families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Pierogi (Peer O Gee) recipe.
