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
Written recipes as an idea can be observed far back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Having said that, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also informs us how the cooks of his times used a wide range of spices and herbs, including many that are still in use today such as bay, mint and dill. Continuing our culinary historical journey, there were a couple of books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is popular today, but instead recipes for the types of meals on the menus of the upper classes. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and spices created a torrent in recipe books, many of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books were starting to become popular mostly as a result of higher levels of literacy, people having more spare time and disposable income. The TV revolution gave us celebrity TV chefs 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 just like those on this site. |
We hope you enjoy this Pierogi recipe.
