PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

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PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

Course Dinner, Lunch, Main Course, Main Dish, Side Dish

Cuisine Poland, polish

Keyword Pierogi, Sauerkraut

Ingredients

• 1 small head cabbage or 2 cups sauerkraut
• 2 cups mushrooms
• 2 tbsp sour cream
• 1 small onion chopped fine
• Butter
• Salt and pepper

Instructions

• Quarter cabbage and cook in salted water for 15 minutes.
• Drain, cool and chop fine. (If you use sauerkraut, rinse and chop)
• Saute onion in butter, add chopped mushrooms and saute five min.
• Add cabbage (or sauerkraut) and seasonings and continue to cook until flavors blend.
• Add sour cream and cool.
• Fill and cook pierogi.
• Serve cooked pierogi with sour cream or melted butter topping.

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PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM

The following are previously published dough recipes:

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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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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.