1 - 10 of 20 for polish pierogi
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Mash potatoes with ... Place only 5 Pierogi's at a ... they are cooked when float to the top. Place them in pan with melted butter, serve as is or pan fry.
To mashed potatoes, add Cheddar cheese; beat with a mixer. Sauté onions in butter until soft. Add 1/3 of onions to potato mixture, then salt ...
Sift flour and ... round spoon in filling, fold over and seal. Place in boiling water until pierogi floats. Remove and saute in butter or sauted onions.
1 c. mashed potatoes 3/4 lb. ground beef Mix together cottage cheese and mashed potatoes or sauerkraut and ground beef. Brown ground beef; add ...
To make Sauerkraut ... Cool before filling pierogi. Makes enough ... immediately. Makes 75 to 90 pierogi, depending on how many you get from each dough rolling.
Mix flour, eggs and salt. Add enough water to make medium soft dough. Knead until blisters appear. Roll out on floured bread board, not too thin. Cut ...
Beat together eggs and water; add mixture to flour and salt. Mix with hand to form dough. Roll out flat. Take a circle cookie cutter or a glass ...
Peel and boil ... 5 to 7 pierogi and use a ... boiling for only 7 minutes, boil 10 to 12 minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.
Cabbage Filling - Steam the cabbage under hot tap water until sourness is gone. Fry salt pork and remove pieces, leaving liquid. Saute onion until ...
Mix flour, eggs ... keep warm, place pierogi's in a ... fry in oil heated to 360°F until golden brown. Serve with sour cream or dust with powdered sugar.
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