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Receta Polish Potato Pierogi

by Global Cookbook

Ingredientes

5 lb Potatoes     Salt and pepper to taste 1/4 lb Cream cheese 1/4 lb Butter 1 lb Farmer's cheese     DOUGH

2 1/2 lb Flour 1/2 tsp Salt 2 whl Large eggs 1 x Egg yolk 2 1/2 c. Cool water

Direcciones

1. Peel and boil potatoes till soft. While potatoes are still warm, add in remaining ingredients for filling while mashing potatoes. Blend well.
2. Allow filling to cold. Place flour, salt and Large eggs into large bowl.
3. While adding water, beat with electric mixer. Add in sufficient water to make dough soft and workable for kneading. You can always add in more flour if dough is too soft. After dough is mixed well by electric mixer or possibly doughmaker, place dough on well floured board and knead till it does not stick to board or possibly fingers. Cut off a handful of dough and cover remaining dough with linen towel. Roll out small ball of dough into a circle. Dough will tend to "snap back" when rolled out, so it takes much rolling with the rolling pin. When finally rolled to approximately 1/8 inch thickness, cut out circles from dough using a round cookie cutter, glass or possibly c. rim. Circle should be approximately 3 inches in diameter. Dough scraps may be re-rolled.
4. Take a circle of dough, stretching it slightly and place it into the palm of your hand. With your dominant other hand, place a large Tbsp. of filling into the center of the circle. Be careful not to touch edge of circle of dough with filling; the edges will then not stick together well and may open when being boiled. After the filling is in the center of the dough circle, fold the dough in half, covering the filling and making a half circle. Press the 2 edges of dough together with the tips of your forefinger and thumb. Go back again and seal again with your thumb nail.
5. Boil water in a large pot. When water is boiling, drop in 5 to 7 pierogi and use a wooden spoon to make sure which none are stuck to the pot or possibly to each other. Don't boil a large mount of pierogi at the same time. Boil for 7 min. Pierogi should be floating on top of water after 7 min. Remove pierogi, one at a time, with a slotted spoon and layer them in a serving or possibly casserole dish, pouring melted butter between layers. Boiling water may continue to be reused unless a pierogi breaks open during boiling, then making the water too cloudy with potatoes. Continue process of filling and cutting out dough, filling and boiling till all dough and filling is used.
6. Leftover dough may be rolled out, cut into squares, boiled, cooled, and then fried in butter till crispy (called PLOTSKIS).
7. IMPLEMENTATION: Serve immediately with melted butter and a side dish of lowfat sour cream and, or possibly onions sauteed in butter. Or possibly, chill boiled pierogi. Then, when cold, fry till golden in butter. Again serve with melted butter and a side dish of either lowfat sour cream, onions sauteed in butter, or possibly grape jelly. Salt to taste. Pierogi may be frzn, separated on cookie sheets, before boiling. When frzn solid, they may be grouped into bags or possibly containers for further freezing. Don't DEFROST. Place frzn pierogi immediately into boiling water, but instead of boiling for only 7 min, boil 10 to 12 min. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.

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