Category Archives: International Foods

Pyrohy (Pierogi)

Pyrohy (pierogi)

Dough:

  • 5 cups flour
  • 3 oz. Cream cheese
  • 1 ½ cup warm milk
  • 1 stick (¼ pound) butter

Mix cream cheese with flour. Melt butter in warm milk. Add to cheese and flour mixture. Mix well and let dough stand for 1 hour. Roll and cut into rounds. Fill with prepared filling and pinch closed. Drop in boiling salted water a few at a time. Cook until pyrohy come to surface. Drain. Do not rinse.

Filling:

  • 1 pound farmer cheese
  • 2 eggs

Mix cheese and eggs until well blended. Add salt and sugar to taste.

Patrica Schunke- Welcome to Our Kitchens, St. John the Baptist Ukrainian Catholic Church, Buffalo, NY

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welcome to our kitchen

Help Ukraine

To help defend Ukraine from the Russian invasion, and to help those volunteer soldiers that have been crippled, maimed, or disabled, please contribute.

You can make a donation to the IRS tax deductible 501C3 charity:
Ukrainian American Freedom Foundation (UAFF)
Medical and Self Defense Account # 1100443653
c/o Ukrainian Federal Credit Union
562 Genesee St. Buffalo, NY 14204 USA.  Questions: (716) 856-4476. Prevous Fundraisers Report Click HERE

Glory to Ukraine! Glory to her heroes!

Слава Україні! Слава героям!

Pierogi with Wild Mushroom and Cabbage Filling

Pierogi with Wild Mushroom and Cabbage Filling

Dough

  • 4-5 cups all purpose flour
  • 1 teaspoon salt
  • 1 egg
  • ½ teaspoon baking powder
  • 1 cup water
  • 2 tablespoons melted butter
  • `½ cup lukewarm milk

Mix all ingredients together and knead in a bowl. Let the dough rest for ½ hour (covered). Knead the dough on a well-floured board. Roll out 1/8” thickness. Cut out circles with a cup or doughnut cutter with the center removed. Place about 1 teaspoon of filling, pressing edges together. Do not use much flour when rolling because dough may not stick and pierogi will fall apart during boiling. Boil water with salt added in a large pot and gently drop in pierogi. When the water comes to a rolling boil, turn down the heat and simmer for about 10 minutes. Remove carefully with a slotted spoon into a colander which has been placed in a pot, rinse in cold water. Place in a shallow baking dish, brush with melted butter, and place in an oven set at arm temperature until ready to serve. Serve with melted butter and chopped parsley.

Wild Mushroom and Cabbage Filling

  • 1 cup wild dried mushrooms washed and soaked overnight
  • Salt & pepper to taste
  • 1 small head of fresh cabbage
  • 2 small chopped onions
  • 1 can (approx 1 lb, 11oz) sauerkraut
  • ½ pound butter
  • ½ teaspoon ground thyme

Drain the mushrooms which have soaked overnight. Cook until tender, chop & reserve. Rinse and parboil the sauerkraut. Drain and add shredded cabbage. Again drain and cool. Melt ½ pound of butter or margarine in a large saute pan. Add chopped onion and cook until limp. Add reserved mushrooms and saute for an additional 15 minutes. Set aside. When cabbage has cooled, squeezing by hand remove as much of the moisture as possible. Put through the coarse setting of a food grinder. Place the ground cabbage into the saute pan with the onions and mushrooms. Continue cooking until all moisture has evaporated and fla[easyazon_link identifier=”B00354K8UA” locale=”US” tag=”instither-20″]In Good Taste[/easyazon_link]vors are blended, about 1 hour. Season with salt & pepper. Add ½ ground thyme and mix throughly. Let fill completely before using to fill the pierogi.

In Good Taste

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In Good Taste

Polish American Cookbook

PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang

PIEROGI WITH WARM MILK AND SOUR CREAM
Perogi z Mickiem i Śmietang

 

Polish American Cookbook
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PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang Dough recipe

Cuisine: Poland, polish
Keyword: Pierogi
Author: Irene H Szczesniak

Ingredients

  • 3 cups flour
  • ½ cup warm milk
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon salt

Instructions

  • In a medium-sized bowl put the flour.
  • Make a well in the middle and break in the eggs; add salt and the warm milk.
  • Stir a little then add the sour cream.
  • Blend together well and knead on a lightly floured board until a nice ball of dough is formed.
  • Let dough rest about 15 minutes.
  • Roll out thin and cut into rounds or squares.
  • Fill with special cheese filling and pinch and seal.
  • Drop into salted boiling water.
  • Cook gently for 3 to 5 minutes.
  • Lift out carefully with a slotted spoon.
  • Serve with melted butter or sour cream.
Polish American Cookbook
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SPECIAL CHEESE FILLING

Author: Irene H Szczesniak

Ingredients

  • ½ pound farmers cheese
  • ¼ cup sugar
  • ½ pound ricotta cheese
  • 2 eggs
  • ½ pound cottage cheese
  • Salt and pepper to taste

Instructions

  • Combine all ingredients and fill rounds or squares.
  • Pinch and seal.

Polish American Cookbook

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Polish American Cookbook

Polish American Cookbook
Irene H Szczesniak

Polish Pierogi 

 Polish Pierogi

 

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 Polish Pierogi Dough

Cuisine: Poland, polish

Ingredients

  • 6 cups flour
  • 2 eggs beaten
  • 1¼ lb butter
  • ¾ cup warm milk
  • 1 ½ tsp salt
  • ½ pint sour cream

Instructions

  • Mix ingredients together.
  • Knead and roll out on a floured board.
  • Cut dough into round circles.
  • Put filling in the center of dough circle; fold over and press edges together to seal.
  • Drop into salted boiling water and cook.
  • Drain.
  • Arrange in baking dish.
  • Cut up onion and fry in butter and pour over top.
  • Bake in a low oven for about 15 minutes; longer for a crisper dough.
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Sauerkraut Filling

Ingredients

  • 1 large can sauerkraut
  • 1 small can mushrooms chopped
  • 1 onion
  • 1 tsp salt
  • Butter
  • Dash of pepper

Instructions

  • Rinse, boil, and drain the sauerkraut.
  • Chop sauerkraut and mushrooms.
  • Fry with chopped onion in butter until tender.
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Cottage Cheese Filling

Ingredients

  • 2 lbs dry Farmer's Cheese
  • 1 tbsp sugar
  • 2 eggs beaten
  • 1 tbsp. Salt
  • 2 tbsp softened butter
  • Dash of pepper

Instructions

  • Add all ingredients to beaten eggs and mix well

By Request… Recipes from a Clarence Kitchen

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IMG_3378

International Gourmet Food Festival

POLISH CABBAGE ROLLS

POLISH CABBAGE ROLLS

  • 1 lb. Ground beef
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • 1 cup cooked rice
  • 2 tablespoon butter
  • 1 onion, medium, chopped fine
  • 1 teaspoon parsley, minced
  • ½ cup chopped celery
  • 16 oz. Tomato sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt and pepper
  • 6-8 cabbage leaves

Season meat with salt, pepper and add egg, cooked rice and mix well. Melt butter, add onion, parsley, celery, sugar, tomato sauce and salt and pepper. Cook until slightly thickened.Cook cabbage leaves in boiling water until wilted. Fill each cabbage leaf with some meat mixture, roll and fold so that the leaves hold together. Place fold side down in single layer in baking pan and cover with sauce. Cover and bake at 350° for about an hour, bake uncovered for another 20 minutes.

Ascension’s Food Festival Recipes

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International Gourmet Food Festival