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Results 21 - 30 of 51 for fried pierogi
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In ... Serve on warm platter. Makes about 2 1/2 dozen.
22. PIEROGI
Put flour and salt in ... and drop the pierogi in, no more than 12 ... pierogi when cool. Put into freezer bags. Will keep for about 2 months.
Cook noodles as directed. Drain sauerkraut and rinse. Chop raw cabbage and put in kettle of hot water and boil until cabbage is soft, about ...
Cut bacon in small pieces and fry until crisp. Save bacon fat and fry onions in it until they become clear, but not brown. Cut mushrooms in ...
25. POLISH PIEROGIES
Boil potatoes, peel and mash. ... minutes or until they rise to the top. Remove with slotted spoon. May be eaten as is or fried in butter and onions.
Make dough with egg mixed ... can be boiled, deep-fried, or baked. If they ... in the dough mixture in addition to the basic dough ingredients.
(See recipe for dough in ... boiling water approximately 5 minutes. Pieces will come to the top when done. Also may be fried in butter if you like.
Cut bacon into small pieces and fry until crisp. Save bacon fat and fry the onions in it until they become clear, but not brown. Cut ...
Cabbage Filling - Steam the cabbage under hot tap water until sourness is gone. Fry salt pork and remove pieces, leaving liquid. Saute ...
30. PIEROGI
Boil prunes until tender. Set ... make noodles. Drop pierogi into salted boiling water. Cook ... and pepper and add to potato mixture. 2 dozen.
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