Side Pannel
Pierogi
Ingredients List
- Basic Dough:
- 2 c Flour
- 2 sm Eggs ; or 1 large egg
- Few spoonfuls lukewarm water
- Fillings:
- --Cheese:
- 2 Egg yolks
- 1 tb Butter
- 1 lb Pot cheese; mashed
- -- or farmer cheese
- 1 ds Salt
- 1 tb Sugar
- 3/4 c Raisins ; optional
- --Potato:
- 2 lb Potatoes
- 1/2 Onion; minced
- 1 tb Butter
- Salt and pepper
- 2 tb Cottage cheese ; optional
- -(2 to 3)
- --or farmer cheese
- Drawn butter and Parmesan
- -or bread crumbs
- For topping
- --Cabbage:
- 2 Small head cabbage; or 1
- -large
- 2 tb Dried mushrooms; cooked
- Salt and pepper
- Topping of drawn butter
- -with bread crumbs
- Or fried minced onion
- --Fruit:
- Blueberries
- Blackberries
- Cherries
Directions
Dough: Mix flour, eggs and water and work dough until firm. Divide in 2
parts and roll each piece into a thin sheet on a floured board. Arrange
suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches
from edge. Fold over and cut out in shape of semi-circles with a pastry
cutter or a glass. Press edges of dough together. Repeat until all the
dough and filling have been used up. If necessary, reroll leftover dough
and repeat. This is a fast way of making the pockets. Cook in boiling water
like noodles, covered, so that they will steam. In a few minutes, when
pockets rise to the top, they are done. Serve with drawn butter.
Fillings:
Cheese: Cream egg yolks and butter. Combine with cheese, season and mix
thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as
directed above.
Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown
in butter. Combine with mashed potato and season to taste; add cheese if
desired. Mix thoroughly and proceed to fill and cook pockets.
Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into
small sections, core and parboil in salted water for 10 minutes. Drain. Add
1 tbsp butter, onion, and continue cooking until onion is lightly brown.
Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered,
stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour
and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer
another 5 minutes.
Combine with cabbage, season and use to fill pockets. Cook as directed and
serve drawn butter and bread crumbs or onions.
parts and roll each piece into a thin sheet on a floured board. Arrange
suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches
from edge. Fold over and cut out in shape of semi-circles with a pastry
cutter or a glass. Press edges of dough together. Repeat until all the
dough and filling have been used up. If necessary, reroll leftover dough
and repeat. This is a fast way of making the pockets. Cook in boiling water
like noodles, covered, so that they will steam. In a few minutes, when
pockets rise to the top, they are done. Serve with drawn butter.
Fillings:
Cheese: Cream egg yolks and butter. Combine with cheese, season and mix
thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as
directed above.
Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown
in butter. Combine with mashed potato and season to taste; add cheese if
desired. Mix thoroughly and proceed to fill and cook pockets.
Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into
small sections, core and parboil in salted water for 10 minutes. Drain. Add
1 tbsp butter, onion, and continue cooking until onion is lightly brown.
Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered,
stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour
and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer
another 5 minutes.
Combine with cabbage, season and use to fill pockets. Cook as directed and
serve drawn butter and bread crumbs or onions.
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