Receta Pierogi
Ingredientes
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Direcciones
- MASHED POTATO: Mix with Farmer's cheese or possibly cottage cheese.
- FRUIT: Use canned pie filling, blueberry is good.
- VEGETABLE: Rinse sauerkraut.
- CHEESE: 10 mashed potatoes and 3/4 lb. Velveeta, mixed.
- NOTE: Noodle dough is 1 c. flour to 1 egg plus 1 egg to total; 6 c. flour equals about 80 pierogi.
- 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.
- 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.
- 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.