pierogi polish dumpling

pierogi polish dumpling

Pierogis are traditional Polish filled dumplings. Fillings include pork and onions, cottage cheese, potatoes, cabbage and mushrooms. The dumplings are cooked in boiling water, drained and sometimes sautéed in butter. They are most often served as a side dish. Pierogi dough may also be filled with fruit, then boiled or deep-fried and served as a dessert.

5 cups flour
1/4 lb. butter
1 cup sour cream
3/4 cup water
6 egg yolks
3 eggs
pinch salt

Make a mound out of the flour, then make a well in the center.
Place egg yolks and eggs in the center, cutting in the flour with
a knife and adding water and salt. Knead until firm. Cut in three
parts. Roll dough out thinly, then cut circles with a cup. Place
small amount of filling off center on each circle of dough. Fold
over and seal by moistening edge with water and putting pressure
on edges for a firm seal.

Boil a pot of water. Add salt. Drop pierogi into boiling water.
Cook lightly for 5 minutes uskng a low flame. Remove gently with
strainer spoon and brown in butter in frying pan. Serve with sour

Cheese Filling
1 1/2 cups cottage cheese (drained)
1/4 tsp. vanilla
i egg yolk
1 tb. maragarine, melted
1/2 tsp. salt
1 1/2 tb. sugar

Drain cottage cheese. Combine ingredients and mix until smooth.
Fill circles of dough with desired amount.

Can also use potatoes, meat, sauerkraut, prunes, mushrooms or
combinations of these to fill pierogi.