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How to Make Pierogies, Mark's
- 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. Delicious!
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.