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Pierogi, Cheese, lazy style

Source of Recipe

link


Recipe Link: www.cooks.com/rec/doc/0,1826,147164-228204,00.html

introduction info from: http://www.ochef.com/289.htm
There are probably as many pierogie recipes as there are families of Polish extraction. A pierogi, which translates into "small pie", is a moon-shaped dumpling filled with either a savory or sweet filling. Traditional fillings reflected a subsistence diet and were based on cabbage, sauerkraut, onion, potato and cheese. Meats (precooked), mushrooms, and other savory ingredients were added to the mix as economics improved. Traditional sweet fillings were cherries, blueberries and prunes, and people the world over have fond memories of pierogies.
Generally a pierogi is made with a fairly rich dough (often including sour cream). The dough is rolled out, the stuffing spooned on, the dumpling is sealed, and then put in a pot of boiling water for five minutes or more for savory pierogies and 10 to 15 minutes for sweet ones. After they are drained, savory pierogies are often sauteed briefly with thinly sliced onions in butter; sweet ones are served with melted butter or softened cream cheese or sour cream. Some recipes we have seen bake the pierogies instead of boiling them, but that appears to be more a matter of convenience and less of flavor.

Pierogi, Cheese, lazy style

dough:
3 eggs, well beaten
4 c. flour
1 c. cream (or half and half)
1/4 tsp. salt

filling:
4 c. Farmer's cheese (found in supermarket gourmet cheese section)
1/4 tsp. sugar
1 egg
Dash of salt

Mix together dough ingredients; knead until soft and pliable. Roll up dough,
jelly-roll style, and cool in refrigerator. When cold, cut dough into 1/4
inch slices; roll each slice flat.
Combine filling ingredients. Place 1
tablespoon filling in center of each circle; moisten edge slightly with
water; fold over and pinch sides together (edges may be crimped with a
little flour). Layer pierogi on platter separated with wax paper sheets.
Refrigerate until ready to use. If freezing for later use, dip each pierogi
in melted butter and bag. (About 6 can be packaged to a sandwich bag).

To cook:
Fry in butter and sliced onions until lightly browned and onions are
transparent. Serve hot with polish sausage or another one of your favorite side dishes.