Pierogi (Peer-O-Gee) Recipe

Ingredients

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 follow the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just primitive hieroglyphic recipes for preparing food.

Later on, we find two books published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of meals on the menues of the rich and powerful of those days.

Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab countries, such as parsley and basil. These new foods and tastes led to a torrent in manuscripts on cookery, many of which are kept safe in private libraries.

The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books.

And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading.

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We hope you enjoy this Pierogi (Peer O Gee) recipe.

 


Pierogi (Peer-O-Gee) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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