 |
|
| Hobby Forum Index » Food - Recipes » Pierogi Dough... |
|
Page 1 of 1 |
|
| Author |
Message |
| videovixen1 at (no spam) webtv.net... |
 Posted: Mon Aug 17, 2009 3:25 am |
|
|
|
Guest
|
Pierogi Dough
4 cups Flour
1/2 cup Milk, warm OR ½ cup Water
1 Egg
1 Egg Yolk
2 tablespoons Sour cream
1/2 teaspoon Salt
1 teaspoon Butter (Optional)
Mix all ingredients and knead into a soft, pliable dough. Let rest for 10 minutes, covered in a warm bowl. The kneading should only be about 15 or 20
minutes.
Divide dough in half. Roll thin, about 1/8 inch. Cut into 2 inch squares or use a large round biscuit cutter. Take a piece and stretch lightly. Place
a small spoonfull of filling in it. Fold dough over and carefully seal the edges. A bit of water on the edge helps make a good seal. Place completed
pierogis in salted boiling water. Cook for about 5 minutes, or until they float. Remove gently with a slotted spoon. Place in a pan with melted butter
and onions. Allow to brown, if you want. They are good either way.
--
Rec.food.recipes is moderated by Tracy E. Carman at recipes at (no spam) swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
|
|
| Back to top |
|
|
|
|
|
All times are GMT - 5 Hours
The time now is Thu Dec 10, 2009 1:48 pm
|
|