|Description:||pierogi - the little potato-filled dumpling, and not peroshki, the meat and veggie pie||Posted:||1997-08-20|
|Key words:||dumpling||Category:||Main Dishes|
8 c flour
1/2 tsp salt
1/2 c margarine or butter
4 eggs beaten
1 to 1 1/4 c water (use what it neccesary for the proper consistency)
5 lbs potatoes, peeled
cheddar cheese, cut into small chunks
|Preparation:||Mix margarine, flour and salt like a pie crust, then add the eggs and water.
Mix well, to get a dough that is somewhat rubbery.
Refrigerate 15 min , then roll out onto plastic wrap. Cut into the proper
size squares- about 2.5" to 3" on a side.
Put a little salt in the water and boil the potatoes.
Mash well with a little milk and butter - no lumps!
Then, whip the (still warm) potatoes while tossing in cheese chunks
You wind up with a cheese/potato filling.
Flour the working area to keep the dough from sticking to the working
surface. Take your little dough squares, and place the filling in them.
Fold and seal shut by pinching. Seal it well, you don't want water getting
in in the next step.
Boil the completed "dumpling" for a few minutes, then move from the boiling
water to cold water. Use a little oil on them if you want to store some in
a covered bowl for later - it keeps them from sticking together.
Fry in butter with onions.
|Notes:||(Slovene recipe from my wife's mother's side of the family)|