Ingredients
DOUGH
4 cup all-purpose flour
2 eggs
1/2 cup sour cream
1 tsp salt
2/3 cup warm water
POTATO FILLING
3 medium potatoes, cooked, drained and mashe, d
1/2 medium onion
1/4 cup butter
1 salt and pepper, to taste
CHEESE FILLING
1 lb dry cottage cheese
2 eggs, beaten
1/2 tsp salt
1/4 cup butter
SAUCE
1 large onion, chopped
1/2 cup butter
Directions
Dough: Mix flour, eggs, sour cream, salt, and water, a little at a
time. Knead dough until firm and elastic; Cover and let rest 10
minutes.
Potato Filling: Prepare potatoes, set aside.
Cheese Flling: Combine ingredients and mix.
Sauce: Saute onion in butter until golden.
Assembly: Divide dough into three parts. On a floured surface roll
dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small
spoonful of the filling in the center of each round, fold and press
the edges together firmly to seal.
Drop the pierogi in simmering chicken bouillon with 1 teaspoon of
oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent
sticking. Remove with a slotted spoon and drain well.
Place the drained pierogi in a casserole and pour sauce mixture over
all. Garnish with mushrooms.
Servings: 12 servings
Polish Pierogi Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Russian
The History of Recipes
We are able to trace the history of meal recipes back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, early recipes were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient cooks made use of many aromatic flavours, including many that are still in use today like thyme, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, such as parsley and basil. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, many of which are now in private collections. During the next few centuries, the powerful families of Europe tried to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections were at a premium. However, it was during the 19th century that fine cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, recipe publications were increasing in popularity as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Polish Pierogi recipe.
