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 are able to track the history of `recipes` far back into antiquity, certainly as far into history as early Egypt, and maybe further still. Having said that, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move on, we find a couple of interesting recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of meals on the menus of the rich and powerful of the period. During the next few centuries, the powerful and wealthy houses competed with each other to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes of their peers. By the advent of the 20th century, cook books are in high demand, mostly as a result of increased literacy, people having more leisure time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pierogi (Peer O Gee) recipe.
