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Polish Pierogies
FOR THE PIEROGI DOUGH
1
5
2
2
1
2
2
Pint Sour cream
Cup Flour
Tablespoon Melted butter
Whole eggs
Egg yolk
Teaspoon Salt
Teaspoon Olive oil
FOR THE FILLING
/2 Pound Ground beef
1
Salt
Freshly ground black pepper
1
2
2
1
1
/2 Pound Soft farmers cheese
Tablespoon Minced shallots
Tablespoon Minced garlic
/2 Cup Green onions; chopped
Whole egg
TO FINISH
4
1
1
5
Tablespoon Butter
Tablespoon Finely chopped fresh parsley leaves
/2 Cup Sour cream
1 Fat; 0 Other Carbohydrates
For the dough:
In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs,
egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft
dough. Divide the dough in half and cover for 10 minutes. On a floured
surface, roll each half of the dough into a thin circle, 1/4−inch thick. Cut
the dough using a 3−inch circle cutter.
For the filling:
Season the beef with salt and pepper. In a saut pan, render the ground beef
for 3 minutes. Remove from the pan and drain on a paper−lined plate. In a
mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion
and egg. Mix well. Season with salt and pepper.
Place 1 tablespoon of the filling in the center of each circle of dough and
fold over. Press and seal into half−moon shapes. Use a little water to seal
the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8
minutes, or until they float. Remove from the water and drain.
In a saut pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to
3
minutes on each side, or until they are golden brown. Remove from the pan.
The pierogi will need to be saut ed in batches.
Polish Pierogies
481
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