Polish Pierogies
Dough:
6-7 cups of all purpose flour
1 stick of margarine, softened
1 teaspoon salt
4-5 eggs
1 large can evaporated milk
1/4 cup water |
Cheese Filling:
2-3 pints of cottage cheese
onion powder to taste
garlic powder to taste
salt & pepper to taste
Potato Filling:
2-3 potatoes, mashed (leftover mashed
potatoes are great for this)
1/3 cup shredded cheddar cheese
salt & pepper to taste |
Prepare the dough:
Combine wet ingredients, add dry ingredients. Knead until
elastic, rest and chill for 15 minutes. Roll out the dough to 1/8"
thickness. Cut round pieces with cookie cutter or a glass.
Fill with 1 teaspoon of filling (whichever you prefer).
Fold dough over into a half-moon shape and pinch closed. Boil in salted
water only until they float to the top. Drain and air dry.
To serve: Sauté onions and butter. Fry until pierogies
are golden brown.
Serves: 8
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