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 can read the history of `recipes` back into distant history, at least as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old records were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the Roman chefs were skilled in the use of many different aromatic flavors, including many that are still in use today for example thyme, fennel and dill. For the next few years, the wealthy families of Europe competed to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. However, it wasn`t until the 19th century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers. The introduction of the TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Polish Pierogi recipe.
