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Basic Pierogi - Filled Dumplings - Pc

appetizers, dumplings, main dish, polish

1 see below

: Prepare filling. : Prepare dough. Knead dough somewhat thinner than for macaroni; knead thoroughly. : Divide dough into parts, place in bowl, cover. Roll in parts into circular shapes about 1/8" thick; sprinkle with flour so that it does not stick to board. : Put up salted water for cooking the pierogi. : Cut dough with round cutter. : Place filling with a teaspoon on each round. : Fold in half, seal by pinching with fingers, being careful that the filling does not stick out of edges (pierogi would unseal during cooking). If the dough is too dry, smear the edges with egg white. : Place the pierogi on a sieve. : Gather together all the remaining scraps of dough, knead, roll again, cut rounds, fill and seal pierogi. : Dice fat back, render, brown cracklings or melt butter. : Place pierogi in portions in boiling, salted water, cook, remove with a draining spoon onto colander, pour over with hot water, drain, arrange on heated round platter, dot with fat, combine, cover and heat over boiling water. The pierogi may be sealed in another way with special utensils made for this purpose; roll dough into rectangularshape, brush off flour; place filling on half of dough at uniform spaces apart; cover with another layer of dough and cut with special cutter for pierogi; this cutter also seals the edges. _Polish Cookbook_, Zofia Czerny; 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo Ä

Yield: 1 unknown

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