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
Written recipes as an idea can be traced far back into history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian 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 making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also describes how the chefs of Roman times made use of many herbs, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Continuing our culinary historical journey, we find two interesting recipe books published in the 1300s : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that is popular today, but rather accounts of the types of meals served to the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices such as parsley, basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cooking, many of which still exist in private cookery archives. When we get to the 20th century, cook books were starting to become popular as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Polish Pierogi recipe.
