Babcia's Perogi Dough and Sweet Cottage Cheese, Mushroom and Kapusta fillings.
From: Katrina Lehrner
Pierogi Dough:
Ingredients:
- 3 cups flour
- 1 cup water
- 1 egg
- pinch of salt
- ¼ stick butter
Preparation:
- Make a flour mound on a smooth surface and add egg to the center of the
mound. Slowly add in water, working dough continuously with hands until
smooth and elastic.
- Cut dough into workable sections.
- On a well floured counter roll out dough fairly thin. Thin enough, though, that it is still opaque.
- Use a wide mouth glass (like a tumbler) to cut out the round shape.
- Fill each perogie with a Polish size teaspoon of the desired filling.
- Wet the edges of the circle and fold over one side to form a half moon.
- Crimp the edges of the perogie much like you would with an apple pie. If the edges are not properly sealed the perogies will open when boiled.
- Boil the perogie until they all float to the top (approx. 5 min). If
they are over boiled they will fall apart. It is almost guaranteed that
some perogies will open during the boiling process.
- Once boiled drain well, and run under cold water to stop the cooking
process.
- While the perogies are cooling, lightly brown butter in a
frying pan. Transfer perogies into frying pan to coat them with the
butter. Then immediately transfer them to a Corning Ware dish.
Makes approximately 30-40 perogies.
Filling: Sweet Cottage Cheese
Ingredients:
- 2 pounds pressed cottage cheese
- 1 egg
- 1 ½ cup sugar (to taste)
- 1 tsp. vanilla (optional)
Preparation:
- Run the pressed cottage cheese through a food grinder. Do not use a
food processor, as it will make the cheese gooey.
- In a bowl mix together the pressed cottage cheese, egg, and sugar. Thoroughly blend until smooth.
- Taste, and make sure the mixture is pleasantly sweet, if not, add more sugar.
- Add vanilla if you want to spice it up a little.
- Then fill your perogie.
Filling: Mushroom
Ingredients:
- 1 pound mushrooms (depending on size of mushrooms and number of perogie)
- 1 medium onion
- ¼ stick butter
Preparation:
- Sauté mushrooms, onions, and butter until almost all moisture has been
drawn out of the mushrooms.
- Run mixture through the food processor
until mushrooms are minutely chopped, but not a paste.
- Then fill your perogie.
Filling: Kapusta
Ingredients:
- ½ head cabbage
- 5-8 dry Polish mushrooms
- ¼ stick butter
- 2-3 tbs. flour
Preparation:
- Shred cabbage.
- Soak dry mushrooms overnight and save juices.
- Fill a pot ¼ full with water and add cabbage. Bring to boil and simmer
until cabbage has become soft (approx. a half-hour).
- Finely chop mushrooms and add to pot along with juices.
- Simmer until cabbage mixture is moist, but no excess water is found in the pot.
- In a frying pan, melt butter and mix in flour. Make sure no lumps are
left. Brown mixture then add to cabbage mixture.
It is best to make mixture a day in advance to get maximum flavour from
the kapusta.
It is necessary to add butter to give the necessary fat for flavour
My Surnames: Bauer, Konarzewski, Tyl, Tecza, Tencza
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