PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM
- 1 small head cabbage (or 2 cups sauerkraut)
- 2 cups mushrooms
- 2 tbsp sour cream
- 1 small onion (chopped fine)
- Butter
- Salt and pepper
- 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:
Polish Pierogi Dough
- 6 cups flour
- 2 eggs (beaten)
- 1¼ lb butter
- ¾ cup warm milk
- 1 ½ tsp salt
- ½ pint sour cream
- 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.
PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang Dough recipe
- 3 cups flour
- ½ cup warm milk
- 3 eggs
- ½ cup sour cream
- 1 teaspoon salt
- 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.
