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

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

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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.

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