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White Eagle Hall Lady's Guild Pierogi




Source of Recipe


Internet


List of Ingredients




2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt



Recipe



Mound flour on kneading board and make hole in center. Drop eggs into hole
and cut into flour with a knife. Add salt and water and knead until firm. Let
rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll
thin. Cut circles with a large biscuit cutter. Place a small mound of filling
a little to one side on each round of dough. Moisten edge with a little
water, fold over and press edges firmly together. Be sure they are well
sealed to prevent the filling from running out. Drop the pierogi into salted
boiling water. Cook gently for 3 to 5 minutes.
Lift out of water carefully with a perforated spoon. The dough has a tendency
to dry while you are working. A dry dough will not seal completely. We
suggest rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over the mounds
of filling. Then cut with a small biscuit cutter and seal firmly. Never crowd
or pile pierogi. The uncooked will stick and the cooked will lose shape and
tightness.

Note: Pierogi can be frozen after boiling and they keep well. I prefer all my
pierogi fried in butter and onions and seasoned with salt and pepper. They
should be fried on a medium low heat until golden brown.

VARIETIES OF FILLING

CHEESE:
1 cup cottage cheese
1 tsp. melted butter
1 egg beaten
3 tbsp sugar
3 tbsp currants
1/4 tsp cinnamon

Cream cheese with melted butter. Add other ingredients and mix well. Fill
pierogi. Serve with melted butter and sour cream.

CHEESE:
1 cup dry cottage cheese
1 dash of salt
1 tsp. lemon juice
1 tbsp sugar
1 egg
1 egg yolk

Mix ingredients thoroughly. Fill pierogi.

CABBAGE AND MUSHROOMS:
1 small head cabbage
2 cups mushrooms
2 tbsp sour cream
1 small onion, chopped fine
Butter
Salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop
fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add
chopped cabbage and continue to fry until flavors blend. Add sour cream and
cool. Fill pierogi.

SAUERKRAUT:
Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.

MUSHROOMS:
1 cup chopped mushrooms
1 onion chopped fine
Salt and pepper
2 egg yolks
Butter

Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks
and stir well. Cool and fill pierogi. Serve with chopped onion browned in
butter.

MUSHROOMS AND MEAT:
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
Butter
Salt and pepper
2 tbsp sour cream

Run cooked meat through meat grinder. Fry onion in butter until transparent,
add mushrooms and meat. Season to taste. Add sour cream and cool before using.

PRUNES:
1 cup cooked prunes
1 tsp lemon juice
1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove
stones and fill pierogi. Serve with bread crumbs browned in butter.