efrigerate until ready to assemble pierogi.
Combine the ingredients listed
Mix flour, egg and salt.
Add enough water to make medium soft dough.
Knead until blisters appear.
Divide dough into 2 portions.
Roll each portion thin; cut into 2-inch squares.
Place a spoonful of filling in each.
Fold in half to make a triangle. Pinch edges.
Drop into boiling water until pierogi comes to top, about 10 minutes.
After pierogi are boiled and drained, brown butter in skillet and pour over pierogi.
rom leaking out.
Drop pierogi into boiling salted water.
PREPARE POTATO DUMPLINGS:.
In a large bowl, add mashed potatoes, eggs and blend thoroughly.
Add enough flour with a little salt to knead into a soft pliable dough that will not stick.
Make into rolls and slice in about 1 inch pieces.
Drop dumpling slices into boiling water and boil about 12 minutes. To test for doneness, break one open with fork after you take out of boiling water.
Drain in small hole colander. (You can rinse if you prefer. I don't.).
SAUTE CABBAGE AND ONIONS:.
While boiling the dumplings, sautee (in ...
ream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon
For the Pierogi/Varenko Dough:.
Stir together
ater to a boil. Immerse pierogi. Cook until the dumplings float
fter being drained.
Add Polish Sausage after being sliced.
good use of this recipe.
Additional cabbage may be
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy.
Enjoy.
f dry marjorian.
This recipe yields large amount of soup
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
Top with shredded parmesan and serve.
Cook the pierogi according to the instructions on
Preheat oven to 350
Place pierogies in bottom of casserole dish.
Place kielbasa pieces in casserole dish, making a single layer of ingredients.
Sprinkle butter pieces over pierogi.
Sprinkle herbs & spices over all.
Bake for 20 minutes.
Flip pierogies & kielbasa & bake for an additional 15-20 minutes.
Serve & enjoy.
(I served mine with Dijon mustard to dip the kielbasa in).
*next time I might try a little dill sprinkled on the pierogies, it just feels like the right thing to do.
tir together.
Cut the polish sausage into slices, and then
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes until transparent. Add kielbasa and pierogi; saute 3 minutes until slightly browned. Add peas; cook 3 minutes longer until hot.
oppings are adapted to this recipe from my German heritage.