cf-newlogo

Polish Dumplings (Pierogi, pierozki)


 
Doughdumplings

5 cups flour

1 tablespoon salt

2-3 eggs

1 cup water (enough to bind    ingredients, but not sticky)

 

 

 

 

 

Mix dry ingredients.

Combine eggs with 2/3 of the water, mix into dry gradually, then add more water until a fully formed well mixed ball comes away from the sides of the bowl. Let rest for 10 minutes - covered.

Sprinkle a little amount of flour on board.

Divide dough and roll thin.

Cut circles with a large biscuit cutter or drinking glass.

Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal.

Make sure edges are sealed tight before boiling.

Drop the pierogi into salted boiling water. Cook for 3 to 5 minutes. Lift out of water with a perforated spoon. 

Pierogi can be frozen after boiling.

You can fry them immediately in a large skillet with sauteed  onions and butter. Fry perogie on both sides till golden brown.

 

 

Cheese and Chives Filing: 

1 pound Ricotta 
3 chive stalks finely chopped
1 teaspoon salt.  Mix together in one bowl. Cover and set aside.

 

Cheese Filing: 

1 cup cottage cheese 
2 tsp butter, melted
1 egg beaten
2 Tbsp. sugar
1 Tbsp. lemon juice.  Run the cheese through a ricer or a coarse sieve. Mix well
with remaining ingredients.

Mushroom Filling: 

16 oz. Fresh or wild mushrooms
1 oz. Dried mushrooms, soaked, cooked and chopped
1 Egg 
2 Onions, finely chopped
1 Tbsp. chopped parsley 
4 Tbsp. butter
Salt and Pepper to taste 

Wash, chop and simmer fresh mushrooms together with onions in butter under cover about 15 minutes, stirring occasionally. Uncover, add cooked and chopped dry mushrooms and continue simmering until moisture evaporates and mushrooms begin to sizzle. Run mushrooms and onions through meat grind together with 1 dry bread roll. Add 1 egg to mixture, mix well. Add salt, pepper add a chopped parsley, and firm up with a little bread crumbs if necessary. You can keep mixture in the refrigerator for up to 24 hours.

Potato Filling: 

2 lb Potatoes (6 medium)
1/2 lb Butter
2 Onions
1 Egg
2 Tbsp. bread crumbs (optional)
2 Tbsp. chopped chives (optional)
Salt and Pepper to taste 

Cook peeled potatoes or potatoes in jackets (skins), and peel under cold running water. Mash well . Meanwhile, lightly brown finely chopped onions in butter. Combine the potatoes with the onions, egg, bread crumbs, and  chopped chives. Note: The egg and bread crumbs may be omitted. 

Apple Tart

Peel Apple2

Beef

Subscribe to our Newsletter

View previous campaigns.

 

search our site

Whoopies!

whoopies

Desserts

VickySponge

Scones

scones

Bread

WhiteBread

Salads

RoastPotatoSalad

Gluten Free

choc-fudge-cake

Eggs

TomatoBasilTart

Preserves

apricotjam

Cakes

chocmeringue

Cup Cakes

fondant

Pastry

TartsBlindBig

Veggies

VegGateaux 1

Pies & Tarts

GoatsCheeseTarts

Biscuits

macaroons

Tasty Recipes

VegGateaux 2

The Udder Coffee Shop

FP-sign

Products

spoons1

Bit of a Pud?

cakeFP

Or a Pie?

LemonCurd

Join us on Facebook

facebook-f

The Cud Life

 cudlife 1