2 eggs
1/2 cup water
2 cup flour
1/2 tsp salt
Directions
Mound flour on kneading board and make hole in center. Drop eggs into
hole and cut into flour with a knife. Add salt and water and knead
until firm. Let rest for 10 minutes covered with a warm bowl. Divide
dough in halves and roll thin. Cut circles with a large biscuit
cutter. Place a small mound of filling a little to one side on each
round of dough. Moisten edge with a little water, fold over and press
edges firmly together. Be sure they are well sealed to prevent the
filling from running out. Drop the pierogi into salted boiling water.
Cook gently for for 3 to 5 minutes. Lift out of water carefully with
a perforated spoon. The dough has a tendency to dry while you are
working. A dry dough will not seal completely. We suggest rolling out
a large circle of dough, placing small mounds of filling far enough
apart to allow for cutting, and folding the dough over the mounds of
filling. Then cut with a small biscuit cutter and seal firmly. Never
crowd or pile pierogi. The uncooked will stick and the cooked will
lose shape and lightness. Note: Pierogi can be frozen after boiling
and they keep well. I perfer all my pierogi fried in butter and
onions and seasoned with salt and pepper. They should be fried on a
medium low heat till golden brown. VARIETIES OF FILLING CHEESE: 1 cup
cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3 tbsp
currants 1/4 tsp cinnamon cream cheese with melted butter. Add other
ingredients and mix well. Fill pierogi. Serve with melted butter and
sour cream. CHEESE: 1 cup dry cottage cheese 1 dash of salt 1 tsp.
lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly. Fill
pierogi. CABBAGE AND MUSHROOMS: 1 small head cabbage 2 cups mushrooms
2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain, cool
and chop fine. Saute onion in butter, add chopped mushrooms and fry 5
minutes. Add chopped cabbage and continue to fry until flavors blend.
Add sour cream and cool. Fill pierogi. SAUERKRAUT: Two cups
sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above. MUSHROOMS: 1 cup chopped mushrooms 1
onion chopped fine salt and pepper 2 egg yolks butter Saute onion in
butter. Add mushrooms. Season. Remove from fire, add egg yolks and
stir well. Cool and fill pierogi. Serve with chopped onion browned in
butter. MUSHROOMS AND MEAT: 1/2 cup cooked beef 1/2 cup chopped
mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour
cream Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat. Season to taste. Add sour cream
and cool before using. PRUNES: 1 cup cooked prunes 1 tsp lemon juice
1 tsp sugar Soak prunes overnight. Cook with sugar and lemon juice.
When cool, remove stones and fill pierogi. Serve with bread crumbs
browned in butter.
Servings: 6 servings
Pierogi Recipe brought to you by Recipe Ideas
Categories: Pie; Russian
The History of Recipes
Historians have traced the existance of recipes back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further than that. However, sadly, these ancient recipes were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian which recount 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 anyone who tried it feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Additionally, he tells us how the Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new foods and spices created a surge in cookery books, most of which still exist in private collections. When we get to the twentieth century, cooking books were greatly in demand mostly as a result of higher levels of literacy, people having increased spare time and having more money to spend. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pierogi recipe.
