Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Here's a recipe for... Homemade Pierogies Dough: 3/4 cup mashed potatoes (I used leftovers) 1 tbsp margarine 2 cups flour 1 tsp salt 1 egg, beaten 1/2 cup water Mix the dough ingredients well. Cover and let stand about 10 minutes. Turn out onto floured surface and knead until consistency of pie dough, adding more flour if/as needed. Roll 1/8 inch thick and cut into circles (doughnut or round cookie cutter or water glass, floured, may be used). See below for fillings. Put about 1 tsp filling just off centre, fold over and pinch dough to trap filling (now semi-circular). * Be sure to pinch the dough to seal it all the way around! Place on floured cloth, (Do NOT let them touch each other!) and cover to prevent drying. Cover to prevent drying. Drop a few at a time into boiling water and stir gently. When they rise to the top and puff up, boil 2 minutes more. Remove with a slotted spoon. Can be served immediately, or, if preferred crispy, fry lightly in warm frying pan with margarine (bacon grease). If storing, drizzle with oil to prevent sticking. FILLINGS CHEESE: mashed potatoes + grated cheddar cheese Add to suit taste and mix. Can add papper if desired, but cheese usually makes the filling salty enough. FRUIT: fresh fruit like cherries, plums, blueberries are good. Also, my family liked canned pie filling in them. Serve with sour cream and sugar. SAUERKRAUT: 1 cup sauerkraut 1 tbsp finely chopped onion 1/2 tsp margarine 1/2 tsp salt 1/4 tsp pepper Rinse sauerkraut with cold water and drain. Dry well and chop fine. Melt margarine in skillet. Cook onion until transparent. Add chopped sauerkraut and cook 5 minutes more. Remove from heat and add other ingredients. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Thanks! it sounds as if they are a little like gnnochis (sp?) , " Catherine " <mccraeca wrote: > > Here's a recipe for... > Homemade Pierogies > Dough: > 3/4 cup mashed potatoes (I used leftovers) > 1 tbsp margarine > 2 cups flour > 1 tsp salt > 1 egg, beaten > 1/2 cup water > Mix the dough ingredients well. Cover and let stand about 10 minutes. > Turn out onto floured surface and knead until consistency of pie dough, > adding more flour if/as needed. Roll 1/8 inch thick and cut into circles > (doughnut or round cookie cutter or water glass, floured, may be used). > See below for fillings. Put about 1 tsp filling just off centre, fold > over and pinch dough to trap filling (now semi-circular). * Be sure to > pinch the dough to seal it all the way around! Place on floured cloth, (Do > NOT let them touch each other!) and cover to prevent drying. Cover to > prevent drying. > Drop a few at a time into boiling water and stir gently. When they rise > to the top and puff up, boil 2 minutes more. Remove with a slotted spoon. > Can be served immediately, or, if preferred crispy, fry lightly in warm > frying pan with margarine (bacon grease). If storing, drizzle with oil to > prevent sticking. > FILLINGS > CHEESE: mashed potatoes + grated cheddar cheese > Add to suit taste and mix. Can add papper if desired, but cheese usually > makes the filling salty enough. > FRUIT: fresh fruit like cherries, plums, blueberries are good. > Also, my family liked canned pie filling in them. > Serve with sour cream and sugar. > SAUERKRAUT: 1 cup sauerkraut > 1 tbsp finely chopped onion > 1/2 tsp margarine > 1/2 tsp salt > 1/4 tsp pepper > Rinse sauerkraut with cold water and drain. Dry well and chop fine. Melt > margarine in skillet. Cook onion until transparent. Add chopped sauerkraut > and cook 5 minutes more. Remove from heat and add other ingredients. > Quote Link to comment Share on other sites More sharing options...
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