Pierogies with Various Fillings
List of Ingredients
* Exported from MasterCook *
Pierogi Dough and Various Fillings
Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Pasta / Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1/2 cup warm milk
1 egg
1 egg yolk
2 tablespoons sour cream
1/2 teaspoon salt
1 teaspoon butter -- optional
Fillings:
Potato and Cheese:
6 medium potatoes
1/2 cup grated Longhorn cheese
1 teaspoon salt
3 tablespoons butter
3 tablespoons minced onion
Cottage Cheese:
1 cup dry cottage cheese -- sieved
1 egg
1 teaspoon sugar
1/4 teaspoon salt
Sweet Cabbage:
1 cup finely shredded cabbage
1/2 teaspoon salt
4 tablespoons minced onion
2 tablespoons butter
Sauerkraut:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped fresh mushrooms
14 ounces sauerkraut -- rinsed, drained and
minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream
* Exported from MasterCook *
Pierogi Dough and Various Fillings
Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Pasta / Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1/2 cup warm milk
1 egg
1 egg yolk
2 tablespoons sour cream
1/2 teaspoon salt
1 teaspoon butter -- optional
Fillings:
Potato and Cheese:
6 medium potatoes
1/2 cup grated Longhorn cheese
1 teaspoon salt
3 tablespoons butter
3 tablespoons minced onion
Cottage Cheese:
1 cup dry cottage cheese -- sieved
1 egg
1 teaspoon sugar
1/4 teaspoon salt
Sweet Cabbage:
1 cup finely shredded cabbage
1/2 teaspoon salt
4 tablespoons minced onion
2 tablespoons butter
Sauerkraut:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped fresh mushrooms
14 ounces sauerkraut -- rinsed, drained and
minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream
Recipe
Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 to 20 minutes.
Divide dough in half. Roll out each piece about 1/8-inch thick. Cut into 2-inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place a small spoonful of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal. Place completed pierogies in salted boiling water. Cook for about 5 minutes, or until they float. Remove gently with a slotted spoon.
Place in a pan with melted butter and onions. Allow to brown, if desired.
Fillings:
Potato-Cheese - Cook and mash potatoes, adding cheese while mashing. Saute onions in butter until golden. Add to mashed potatoes along with salt and blend well.
Cottage Cheese - Combine and mix well all ingredients.
Sweet Cabbage - Saute all ingredients for 10 minutes.
Sauerkraut - Heat oil in large skillet over medium heat. Add onions and mushrooms, and cook until tender, but not brown. Stir in sauerkraut, salt, and black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in sour cream.
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