Pierogi Doughgreenspun.com : LUSENET : Cooking & Crafts : One Thread
I thought I'd share my favorite recipe for Pierogi Dough.
1 c. flour
1/4 tsp. salt
4 Tbs. cold water
your favorite filling
Mix the flour, egg and salt with enough water to make a medium soft dough. Knead well and roll out thin. Cut into 3 inch circles (should make about 40). Place 1 tsp. of your favorite filling on each and fold in half. Pinch the edges to seal. Place in boiling salted water for about 15 minutes. Drain and serve drizzled with melted butter OR heat butter in skillet and add several drained pierogi. Saute til light brown. (I like to add fresh herbs to the skillet such as sage or garlic).
For fillings, I like to use leftover mashed potatoes with cheese. Sometimes I like cooked cabbage mixed with the mashed potatoes. Sometimes I use sauerkraut. Drained cottage cheese is another good one. There are so many fillings you could use. These freeze well too, I boil and drain them and freeze them on a pan in a single layer, then place them in baggies for the freezer. I usually make a double batch at a time. I sure appreciate all of the recipes on this forum, I'm trying to give them all a try. Thanks to everyone for sharing!
-- cowgirlone in ok (firstname.lastname@example.org), April 22, 2002
This Easter I did some with a mixture of smoked kielbasa (smoked sausage), cabbage, onion, and cheese. Saute the all together except the cheese until cabbage is tender. Stir in the cheese and stuff the pierogis. They were wonderful!
-- Karen (email@example.com), April 22, 2002.