rizzle the mixture over the potato salad and stir in lightly
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
f you prefer).
Instant Potato and Cheese Filling: Sautee the
ater to a boil. Immerse pierogi. Cook until the dumplings float
eed to thaw), carrots, and potato (if using) and cook on
MAKE THE PIEROGI DOUGH: In a large bowl,
In a big skillet, heat the oil over medium-high.
Cook the beef and onion, stirring frequently, until the beef is no longer pink and the onion is tender.
Add the pierogis and cook for 4-5 minutes, or until heated through.
Add in the broccoli, salt, and pepper; stir to combine.
Top with the cheese.
Reduce heat to low, cover and cook for 2-3 minutes or til the cheese is melted and broccoli is heated through.
Light a grill. Arrange the potato pierogi on a large baking sheet
o seal.
Drop the pierogi, 8 to 10 at a
Tablespoons of either the potato filling or the sauerkraut filling
Cook the pierogi according to the instructions on
ool.
For the mashed potato filling, melt the butter in
f water. Add salt. Drop pierogi into boiling water. Cook lightly
Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese.
Refrigerate to let flavors meld.
Preheat oven to 400\u00b0F.
Spread pizza crusts with potato mixture.
Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.
ash well. I use a potato rice.
Meanwhile sautee onion
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.
In a large bowl, combine the chicken, chicken gravy, pierogis, frozen vegetables, and salt/pepper to taste; mix well.
Transfer to a 13x9 inch baking dish.
Cover with foil and bake at 350\u00b0 for 50 minutes.
Take out of the oven, uncover, and top with French-fried onions.
Bake, uncovered, 5 more minutes or until onions are golden brown.
Layer the bottom of a 9x13 greased pan with frozen pierogies.
Then sprinkle the ham over top of the pierogoies.
Mix together the soup and milk and pour over the ham and pierogies.
Top with cheese and bake uncovered for 45 minutes at 350.
Try to gently nudge a pierogi - if it doesn't move
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,