Fils Polish Deli


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One entry found for pierogi.
Main Entry: pie·ro·gi
Variant(s): also pi·ro·gi /p&-'rO-gE, pi-/
Function: noun
Inflected Form(s): plural -gi also -gies
Etymology: Polish, plural of pieróg dumpling, pierogi
: a case of dough filled with a savory filling (as of meat, cheese, or vegetables) and cooked by boiling and then panfrying
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Recepie:Polish Pierogi


  RecipeSource : Ethnic Recipes : European Recipes : Polish Recipes : Polish Pierogi

                      *  Exported from  MasterCook  
                               Polish Pierogi
 Recipe By     :
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pasta                            Pastas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          All-purpose flour
    2                    Eggs
      1/2  Cup           Sour cream
    1      Teaspoon      Salt
      2/3  Cup           Warm water
                         -----Potato Filling-----------------------
    3      Medium        Potatoes, cooked, drained and mashed
      1/2  Medium        Onion
      1/4  Cup           Butter
                         Salt and pepper -- to taste
                         -----Cheese Filling-----------------------
    1      Pound         Dry cottage cheese
    2                    Eggs -- beaten
      1/2  Teaspoon      Salt
      1/4  Cup           Butter
    1      Large         Onion -- chopped
      1/2  Cup           Butter
 Dough:  Mix flour, eggs, sour cream, salt, and water, a little at a
 time.  Knead dough until firm and elastic; Cover and let rest 10
 Potato Filling: Prepare potatoes, set aside.
 Cheese Flling:  Combine ingredients and mix.
 Sauce:  Saute onion in butter until golden.
 Assembly:  Divide dough into three parts.  On a floured surface roll
 dough to about 1/8-inch thick;  cut into 3-inch rounds.  Place a small
 spoonful of the filling in the center of each round, fold and press
 the edges together firmly to seal.
 Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil.
 Do not crowd.  Simmer for 15 minutes, stirring gently to prevent
 sticking.  Remove with a slotted spoon and drain well.
 Place the drained pierogi in a casserole and pour sauce mixture over
 all.  Garnish with mushrooms.
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