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| Pierogi Recipe |
We were able to write legibly on our smorgasbord of pierogi recipe. After many headaches, counseling, trial and error, we came to the following recipe is largely based on the recipe from my mother's mother (based, do not know because your annoyed by it.)
Pierogis Bojsza-Style
Bring a large pot of water (a pinch of salt) a low boiling on the stove.
For the dough (which they do in games is required to make room for the filling):
3 cups flour
3 tablespoons oil
1 / 2 cup water
1 egg
Ca. 1 / 4 cup sour cream (which makes the body light and supple)
A pinch of salt
For the filling: 50/50 blend ratios of potatoes with cheese per batch.
Boil 5 pounds of potatoes and mash them with butter (at least 1 bar)
Minced onion (based on the mass of the potatoes) and back into the butter, mashed potatoes, add onions and then add (or part load of 5 pounds or if you have a big bowl!)
Farmhouse cheese (Get the Big package thereof), a tablespoon of cream cheese (again, a mass is relative, if we do this amount of food), add 1 egg, salt and pepper, do not skimp on the salt. Mix well.
Preparation:
Flour on the work surface and dough as you roll. Use a glass and cut dough into circles.
Once cut the circle, a spoonful of filling in the center and pinch closed (tines create a beautiful design on the edge of the dumplings) with the flat of your fingers or a fork. Put the water to help around the edge, the edges.
Place pierogi in boiling water scarce. Remove After swirling to the surface, remove from the water with a slotted spoon and a grid (Tip: Place wax paper under catch rack drop) or cool to a greased baking sheet.
Get a meal at will, with onions and butter, or freeze in bags by sealing food sautéed ready. Can be stored in the refrigerator for several days, in layers in buttered baking dish with butter on top.
Pierogis Bojsza-Style
Bring a large pot of water (a pinch of salt) a low boiling on the stove.
For the dough (which they do in games is required to make room for the filling):
3 cups flour
3 tablespoons oil
1 / 2 cup water
1 egg
Ca. 1 / 4 cup sour cream (which makes the body light and supple)
A pinch of salt
For the filling: 50/50 blend ratios of potatoes with cheese per batch.
Boil 5 pounds of potatoes and mash them with butter (at least 1 bar)
Minced onion (based on the mass of the potatoes) and back into the butter, mashed potatoes, add onions and then add (or part load of 5 pounds or if you have a big bowl!)
Farmhouse cheese (Get the Big package thereof), a tablespoon of cream cheese (again, a mass is relative, if we do this amount of food), add 1 egg, salt and pepper, do not skimp on the salt. Mix well.
Preparation:
Flour on the work surface and dough as you roll. Use a glass and cut dough into circles.
Once cut the circle, a spoonful of filling in the center and pinch closed (tines create a beautiful design on the edge of the dumplings) with the flat of your fingers or a fork. Put the water to help around the edge, the edges.
Place pierogi in boiling water scarce. Remove After swirling to the surface, remove from the water with a slotted spoon and a grid (Tip: Place wax paper under catch rack drop) or cool to a greased baking sheet.
Get a meal at will, with onions and butter, or freeze in bags by sealing food sautéed ready. Can be stored in the refrigerator for several days, in layers in buttered baking dish with butter on top.
