---------- Recipe via Meal-Master (tm) v8.04

Title: Pierogi
Categories: Polish, Pasta
Yield: 6 Servings

Dough:
2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Cheese Filling 1:
1 c Cottage cheese
1 ts Butter; melted
1 Egg; beaten
3 tb Sugar
3 tb Currants
1/4 ts Cinnamon
Cheese Filling 2:
1 c Dry cottage cheese
1 ds Salt
1 ts Lemon
1 tb Sugar
1 Egg
1 Egg yolk
Cabbage & Mushroom Filling:
1 sm Cabbage
2 c Mushrooms
2 tb Sour cream
1 sm Onion; chopped fine
Butter
Salt & pepper
Mushroom Filling:
1 c Mushrooms; chopped
1 Onion; chopped
Fine salt & pepper
2 Egg yolks
Butter
Mushroom & Meat Filling:
1/2 c Beef; cooked
1/2 c Mushrooms; chopped
1 Onion; chopped fine
Butter
Salt & pepper
2 tb Sour cream
Prune Filling:
1 c Prunes; cooked
1 ts Lemon juice
1 ts Sugar

Mound flour on kneading board and make hole in center. Drop eggs
into hole and cut into flour with a knife. Add salt and water and
knead until firm. Let rest for 10 minutes covered with a warm bowl.

Divide dough in halves and roll thin. Cut circles with a large
biscuit cutter. Place a small mound of filling a little to one side
on each round of dough. Moisten edge with a little water, fold over
and press edges firmly together. Be sure they are well sealed to
prevent the filling from running out.

Drop the pierogi into salted boiling water. Cook gently for for 3
to 5 minutes. Lift out of water carefully with a perforated spoon.

The dough has a tendency to dry while you are working. A dry dough
will not seal completely. We suggest rolling out a large circle of
dough, placing small mounds of filling far enough apart to allow
for cutting, and folding the dough over the mounds of filling. Then
cut with a small biscuit cutter and seal firmly.

Never crowd or pile pierogi. The uncooked will stick and the cooked
will lose shape and lightness.

Note:

Pierogi can be frozen after boiling and they keep well. I prefer
all my pierogi fried in butter and onions and seasoned with salt &
pepper. They should be fried on medium-low heat until golden brown.

Cheese Filling 1:

Cream cheese with melted butter. Add other ingredients and mix
well. Fill pierogi. Serve with melted butter and sour cream.

Cheese Filling 2:

Mix ingredients thoroughly. Fill pierogi.

Cabbage & Mushroom Filling:

Quarter cabbage and cook in salted water for 15 minutes. Drain,
cool, and chop fine. Saute onion in butter, add chopped mushrooms,
and fry for 5 minutes. Add chopped cabbage and continue to fry
until flavors blend. Add sour cream and cool. Fill pierogi.

Sauerkraut Filling:

Substitute 2 cups sauerkraut for the cabbage in the
Cabbage & Mushroom Filling. Rinse & chop the sauerkraut.
Proceed as above.

Mushroom Filling:

Saute onion in butter. Add mushrooms. Season. Remove from fire, add
egg yolks, and stir well. Cool and fill pierogi. Serve with chopped
onion browned in butter.

Mushroom & Meat Filling:

Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat. Season to taste. Add sour
cream and cool before using.

Prune Filling:

Soak prunes overnight. Cook with sugar and lemon juice. When cool,
remove stones and fill pierogi. Serve with bread crumbs browned in
butter.

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