Pierogies 2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 egg Most Coal Crackers will ask you, "Why make pierogies when you can buy Mrs. T's ???" We couldn't agree more. However, for the purists, here is a recipe.Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling (see below) in center and fold the corners, seal edges well by pinching, then follow one of the following methods:FRIED: Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.BOILED: Cook in boiling water, allow to simmer until they float to the top, takes about five minutes. Drain. Fry chopped onion in butter and pour over them.BAKED: On a greased cookie sheet, scalded with boiling water and fried onions.Choices for pierogie fillings:
- Potato filling: Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
- Cheese filling: 1/2 lb. dry cottage cheese. Mix well with 1 beaten egg.
- Prune filling: 1/2 lb. prunes, seeded, cooked, and mashed. ... Ok, this one I've never tried.
- Cabbage filling: 1 1-lb. head of cabbage, chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 tbsps shortening. Saute onion in shortening. Add cabbage. Fry slowly until browned.
- Sauerkraut filling: 1 small can sauerkraut, browned in butter and seasoned.
Thanks to Mike R. for this recipe.
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