Post by marlaoh on Jun 10, 2003 8:19:46 GMT -6
Pierogis
These little cheese-filled pastry pouches are a Polish Christmas tradition.
Source: Better Homes and Gardens
1 beaten egg yolk
1/2 cup water
1/4 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cream-style cottage cheese, drained
1 slightly beaten egg white
1 tablespoon sugar
1/8 teaspoon salt
1 cup chopped onion
3 tablespoons margarine or butter
1. In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles.
2. For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling.
3. Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm.
4. Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels.
5. Transfer to a serving dish; keep warm. Repeat until all are cooked. Serve pierogis topped with cooked onions. Makes 7 servings
These little cheese-filled pastry pouches are a Polish Christmas tradition.
Source: Better Homes and Gardens
1 beaten egg yolk
1/2 cup water
1/4 teaspoon salt
1-1/2 cups all-purpose flour
3/4 cup cream-style cottage cheese, drained
1 slightly beaten egg white
1 tablespoon sugar
1/8 teaspoon salt
1 cup chopped onion
3 tablespoons margarine or butter
1. In a bowl combine the egg yolk, water, and salt. Stir in flour to make a stiff dough. On floured surface knead until smooth. Divide dough in half. Roll half the dough to less than 1/8 inch thick. Cut into twenty-eight 3-inch circles.
2. For filling, combine cottage cheese, egg white, sugar, and salt. To make pierogi, place 1 teaspoon cottage cheese filling on half of each circle. Fold dough over the filling to form a half-circle; seal edge with the tines of a fork. Set aside. Repeat with remaining dough and filling.
3. Cook onion in margarine or butter over low heat about 20 minutes or until very tender. Keep warm.
4. Meanwhile, in a large kettle bring 12 cups salted water to boiling. Add 10 to 12 pierogis; cook 8 to 10 minutes. Drain on paper towels.
5. Transfer to a serving dish; keep warm. Repeat until all are cooked. Serve pierogis topped with cooked onions. Makes 7 servings