Pierogi: mashed potatoes mix with cottage cheese
From: Mary Pate
The following pierogi was handed down from my maternal grandmother who came
from the old Poznan Province of Prussia northeast of Wagrowiec:
For the dough:
Ingredients:
- 3 1/2 c. flour
- 1 egg
- 1/2 c. water (approx.)
Preparation:
- Place flour in mixing bowl, add egg and water.
- Mix and knead until smooth, soft & light. If dough is too dry or hard, add water.
- Roll portion of dough on floured board until about 1/8" thick.
- Cut in portions for size of pierogi desired.
- Place desired filling (See below) in center of each
piece. Fold over dough, crimping edges to seal.
- Bring 3 qts. of water to boil.
- Gently place 4 to 6 pierogis into water, not to crowd.
- Boil until they float to top.
- Remove with slotted spoon.
May be served this way with butter or fried in butter until browned.
Filling:
- 5 or 6 cooked potatoes, mashed with butter and scant amount of
milk. Mix in about 1 cup of cottage cheese. Season with salt and pepper.
- Another version that my paternal grandmother from Galicia in the south of
Poland made: Dough the same but filling could contain the above potato-cottage cheese but
with sauteed onions added. Another she made were filled with sauer kraut.
Happy Eating!
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