Difference between revisions of "Pierogi"
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==Description== | ==Description== | ||
| − | Pierogi <ref>{{cite book|last=Rombauer, Rombauer Becker, Becker|first=Irma, Marion, Ethan |title=75th Anniversary joy of cooking |year=2006|publisher=Simon & Schuster Inc.|isbn=13: 978-0-7432-4626-2; 10: 0-7432-4626-8|pages=341}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Polish-Pierogi |title=Country |year=1990 |pages=49 |publisher=Taste of Home|work=}}</ref> | + | Pierogi <ref>{{cite book|last=Rombauer, Rombauer Becker, Becker|first=Irma, Marion, Ethan |title=75th Anniversary joy of cooking |year=2006|publisher=Simon & Schuster Inc.|isbn=13: 978-0-7432-4626-2; 10: 0-7432-4626-8|pages=341}}</ref> <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Polish-Pierogi |title=Country |year=1990 |pages=49 |publisher=Taste of Home|work=}}</ref> is a Polish recipe, this particular variety is cheese filled. |
| + | |||
| + | ==Ingredients== | ||
| + | Dough | ||
| + | *4 cups all-purpose flour | ||
| + | *2 eggs | ||
| + | *1/2 cup sour cream | ||
| + | *1 tsp salt | ||
| + | *2/3 cup warm water | ||
| + | |||
| + | Cheese Filling | ||
| + | *2 cups (16 oz) 4% small curd cottage cheese, drained and patted dry | ||
| + | *2 eggs, beaten | ||
| + | *1/2 tsp salt | ||
| + | *1/4 cup butter, melted | ||
| + | |||
| + | Sauce | ||
| + | *1 large onion, chopped | ||
| + | *1/2 cup butter | ||
| + | *3 medium brown mushrooms, sliced (to garnish) | ||
| + | |||
| + | Cooking | ||
| + | *1 cube of chicken bouillon | ||
| + | *1 tsp cooking oil | ||
| + | |||
| + | ==Procedure== | ||
| + | # Make the dough by combining all of the Dough ingredients (listed above), slowly, kneading each additional ingredient. | ||
| + | # Continue to knead until dough has acheived a firm and elastic consistency. | ||
| + | # Cover in a bowl and leave for ~10 min. | ||
| + | # Make filling by combinine all ingredients (listed above) by mixing. | ||
| + | # Take dough, divide into 3 portions. | ||
| + | # Flour a flat surface. | ||
| + | # Roll dough on the floured surface into ~1/8" thick cylinder shape. | ||
| + | # Slice into ~3" rounds using a cutter. | ||
| + | # Place a spoon of cheese filling into the centers. | ||
| + | # Fold and press edges to seal the filling in each one. | ||
| + | # Do this for all 3 parts of the dough. | ||
| + | # Simmer a pan with chicken bouillon and include 1 tsp oil. | ||
| + | # Drop in pierogi (~4 at a time). | ||
| + | # Let sit in simmering pot for ~15 min each, all the while stirring. | ||
| + | # To remove use slotted spoon. | ||
| + | # Drain well and place into dish. | ||
| + | # Repeat step 13 until all of the pierogi are cooked. | ||
| + | # Make the sauce, saute onions, sliced brown mushroom and butter to achieve a golden colour. | ||
| + | # Pour sauce over pierogi and garnish with sliced brown mushrooms along the top of the heap of pierogi. | ||
| + | |||
| + | |||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | |||
| + | [[Category:European cuisine]] | ||
| + | [[Category:Polish cuisine]] | ||
Latest revision as of 16:32, 15 August 2012
| Pierogi | |
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 |
Description
Pierogi [1] [2] is a Polish recipe, this particular variety is cheese filled.
Ingredients
Dough
- 4 cups all-purpose flour
- 2 eggs
- 1/2 cup sour cream
- 1 tsp salt
- 2/3 cup warm water
Cheese Filling
- 2 cups (16 oz) 4% small curd cottage cheese, drained and patted dry
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 cup butter, melted
Sauce
- 1 large onion, chopped
- 1/2 cup butter
- 3 medium brown mushrooms, sliced (to garnish)
Cooking
- 1 cube of chicken bouillon
- 1 tsp cooking oil
Procedure
- Make the dough by combining all of the Dough ingredients (listed above), slowly, kneading each additional ingredient.
- Continue to knead until dough has acheived a firm and elastic consistency.
- Cover in a bowl and leave for ~10 min.
- Make filling by combinine all ingredients (listed above) by mixing.
- Take dough, divide into 3 portions.
- Flour a flat surface.
- Roll dough on the floured surface into ~1/8" thick cylinder shape.
- Slice into ~3" rounds using a cutter.
- Place a spoon of cheese filling into the centers.
- Fold and press edges to seal the filling in each one.
- Do this for all 3 parts of the dough.
- Simmer a pan with chicken bouillon and include 1 tsp oil.
- Drop in pierogi (~4 at a time).
- Let sit in simmering pot for ~15 min each, all the while stirring.
- To remove use slotted spoon.
- Drain well and place into dish.
- Repeat step 13 until all of the pierogi are cooked.
- Make the sauce, saute onions, sliced brown mushroom and butter to achieve a golden colour.
- Pour sauce over pierogi and garnish with sliced brown mushrooms along the top of the heap of pierogi.
References
- ↑ Rombauer, Rombauer Becker, Becker, Irma, Marion, Ethan (2006). 75th Anniversary joy of cooking. Simon & Schuster Inc.. pp. 341. ISBN 13: 978-0-7432-4626-2; 10: 0-7432-4626-8.
- ↑ Country. Taste of Home. 1990. pp. 49. http://www.tasteofhome.com/recipes/Polish-Pierogi.
