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Results 31 - 40 of 127 for pierogi dough
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In a large mixing ... platter. Makes about 2 1/2 dozen.
Peel and boil potatoes until ... water to make dough soft and workable for kneading. ... 5 to 7 pierogi and use a wooden spoon ... 7 to 10 days.
Put 4 cups of flour ... salt and mix. Dough should not stick to the ... salted water until pierogis raise to the surface. Cook ... are cooked and cooled.
34. PIEROGI
Mix ingredients and knead into soft pliable dough. Roll thin on board. ... with parsley, salt, and pepper to taste. Cool before filling circles.
35. PIEROGIS
Use an additional 4 to ... fill about 40 pierogi. To Make Potato Filling: ... pierogi. To Make Dough: In a bowl, mix ... from each dough rolling.
Clean, peel and cut up ... water when making pierogi dough.) Beat potatoes. Add shredded ... (like you would ravioli) and serve with melted butter.
37. RUSSIAN PIEROGI
Prepare filling: Brown bacon until ... really well. Prepare dough: Mix flour, egg, water ... of dough.) Drop pierogi in batches into boiling water ... and dot with butter.
38. CHEESE PIEROGI
Saute 1/2 pound butter with 4 medium onions. Combine with rest of the filling ingredients. Refrigerate for 1 hour. Blend with a pastry ...
39. POLISH PIEROGI
DOUGH: Stir flour with salt ... sticky texture. (Be sure mixture is not too thin! Use less cottage cheese or add more mashed potatoes to thicken.)
40. PIEROGI
For cottage cheese filling, use ... add flour till dough is a soft mass. Turn ... circles filled. Drop Pierogi into lightly salted boiling water. ... butter till desired brownness.
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