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 read the history of meal recipes way back into antiquity, at least as far into history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient records were just basic pictorial instructions for meal preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. He also tells us how the ancient cooks used a good variety of herbs, including many that are still in use today for example bay, rue and asafoetida. During the following few hundred years, the rich families of Europe tried to serve up the most exotic meals, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes of the day. By the advent of the 20th century, cooking publications are increasing in popularity mostly due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Polish Pierogi recipe.
