Pierogi - Polish Dumplings
Yield:
10.0 servings
Added:
December 4, 2009
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Print This RecipeIngredients
2 cups Sour cream
4 1/2 cups All-purpose flour
2 tablespoons Butter, melted
2 teaspoons Salt
2 tablespoons Vegetable oil
1 cup Dry curd cottage cheese
1 teaspoon Butter, melted
1 Egg, beaten
2 tablespoons Sugar
1 tablespoon Lemon juice, fresh
sauerkraut/mushroom filling
1 small Yellow onion, peeled finely chopped
1 ounce Dried mushrooms, soak ½
inch Hr 1 c water
2 tablespoons Butter
2 cups Sauerkraut, fresh, rinsed,
Drained, finely chopped
Salt, to taste
Black pepper, freshly ground to taste
Preparation
2
Cut in half and let rest, covered, for 10 mins. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling (recipes follow). Place less than a Tbs of filling in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 mins in boiling salted water. Drain. They can be pan-fried in butter at this point, if you wish, for a really tasty finish. CHEE
3
CABBAGE/MUSHROOM FILLING: The same as the filling above but use 2 cups finely shredded cabbage instead of sauerkraut. POTATO/CHEESE FILLING: Boil peeled potatoes, about 1 1/2 lbs, drain and mash with a little butter and milk. Add grated sharp Cheddar cheese to the potatoes and cool ( the more cheese the tastier). Taste for salt and pepper. MEAT
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FILLINGS: Various cooked meats may be used such as turkey, beef, pork, etc. Simply grind the meat, add raw egg, salt and pepper, and any additional desired seasonings, such as dill, parsley, or chives.
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