Esta es una exhibición prevé de cómo se va ver la receta de 'Pierogi' imprimido.

Receta Pierogi
by CookEatShare Cookbook

Pierogi
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 4 c. flour
  • 4 Large eggs
  • 1 egg
  • 1 teaspoon salt

Direcciones

  1. MASHED POTATO: Mix with Farmer's cheese or possibly cottage cheese.
  2. FRUIT: Use canned pie filling, blueberry is good.
  3. VEGETABLE: Rinse sauerkraut.
  4. CHEESE: 10 mashed potatoes and 3/4 lb. Velveeta, mixed.
  5. NOTE: Noodle dough is 1 c. flour to 1 egg plus 1 egg to total; 6 c. flour equals about 80 pierogi.
  6. Mix ingredients together with hands till dough starts to leave bowl, add in 1/2 water; sufficient to bring dough together as for pie dough.
  7. Empty dough on heavily floured board and knead till smooth and well blended. Divide dough keeping unused dough covered so it won't dry out. Roll to about 1/4 inch thick, cut circle about 3 inches with cutter or possibly glass. Re-roll circle a bit and fill with desired filling (1 heaping tsp.). Healthy pinch edges several times to seal.
  8. Fill a large kettle with water and 1 tsp. salt. Bring to boil. Place perogies in water (a few at a time). Boil 3-5 min or possibly till float. To serve, saute/fry in butter till golden. The unsauteed perogies can be frzn for later.