Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
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.
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.
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.
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.
boil and cook the pierogi in batches for 3-4
ntil done.
Traditioal Macedonian Recipes Ladies 'Auxiliary' \" Mara Buneva
bout 1 and 1/2 recipes for the dough for each
br>To stuff pierogi:
* Before stuffing the pierogi, put a BIG
Mound flour on board and make holes in center.
Drop in eggs and cut into flour with a knife.
Add salt and water and knead firm.
Let rest 10 minutes in a covered bowl.
Divide dough and roll thin.
Cut large circles.
Place small spoonful of filling on each.
Moisten edges; fold over and press together firmly.
Drop into salted boiling water.
Cook gently about 5 minutes.
Lift out of water and drain well.
When ready to serve, pour melted butter over each or fry in butter until crisp on both sides.
Sift flour and salt in bowl.
Add egg, sour cream and warm water.
Mix together.
Knead dough until smooth.
Divide dough and roll about 1/4-inch thick.
Cut in circles.
Fill with one of the following fillings.
Melt butter in warm milk.
Add egg yolks.
Pour flour and salt over warm milk and mix well.
Cover and let dough rest for 10 minutes or more. Knead for 2 minutes.
Let rest again.
Roll and fill with your favorite fillings.
(Can also be used for homemade noodles.)
Drop in boiling water.
Cook for 5 to 7 minutes.
Place flour and salt in a large bowl; cut in softened margarine until completely mixed.
Add beaten eggs.
Mix again.
Add water, mixing until soft, pliable dough is formed, adding more flour if needed.
Cover bowl with waxed paper.
Refrigerate dough for 15 minutes.
Pinch off approximately 3-inch pieces of dough.
Roll on floured surface until pieces are very thin (about 1/8 inch thick). Cut with 4-inch cutter.
Fill with desired filling.
Place filling in center of 4-inch circle.
Moisten edge of circle with water. Fold ...
efrigerate until ready to assemble pierogi.
Combine flour, salt and
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
acon fat for frying the pierogi.
Place potatoes into a
efrigerate until ready to assemble pierogi.
Combine the ingredients listed
ring to boil.
Drop pierogi into water a few at