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Polish Pierogi
Recipes: Potato and Cheese Filling
Pierogi Recipe: Potato and Cheese
Filling
by: Michael A. Stazko
One of the most popular, if not the best,
Polish dishes is the pierogi. Pierogi is a
versatile food that can be enjoyed several
different ways. It is basically a dumpling that
can be stuffed with meat, sauerkraut, potato, or
any other filling of your choice. My personal
favorite is pierogi stuffed with cheese and
potato. Here is the recipe:
Dough:
2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Filling:
2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking
Directions:
Peel the potatoes and cut them into small
pieces. Put the potatoes in a pot of water and
bring to a boil. Reduce the heat to medium/high
and let the potatoes cook for 20 minutes or until
soft.
While the potatoes are cooking, start making
the dough. Spray and coat an empty bowl with
cooking spray. Add the water, egg, and vegetable
oil to the bowl and stir. Then mix in the flour
and salt until you make a dough. Take the dough
out of the bowl and kneed it on a table with flour
until it is smooth and not too sticky. Roll the
dough into a ball, put it under plastic wrap, and
let it sit for 30 minutes.
When the potatoes are done cooking, drain the
water out of the pot. Add the Velveeta and cream
cheese along with some salt and pepper. You can
also add a small bit of milk to make the potatoes
easier to mash. Then mash the potatoes until they
are smooth and fluffy. Let the potatoes cool.
After you let the potatoes cool for about 15
minutes, your dough should be ready. Take a large
piece of dough and flatten it out, with a rolling
pin, on a table coated with some flour. Use a
circle cookie cutter and cut out pieces of dough.
With a teaspoon, scoop a small amount of the
potato filling and put it in the middle of a piece
of dough. Close the dough around the potato and
pinch shut with your fingers and a fork. Keep
repeating this process until you run out of dough
or filling. This should make about 20 pierogi.
When you are done making the pierogi, boil
them, five at a time, in a pot of water for two to
three minutes, or until they float. Then fry them
in pan with butter. Now they are ready to eat. You
can top them with sour cream, onion, bacon, or
your favorite gravy. Either way, this is a dish
you are sure to enjoy.
You can get other recipes and home improvement
tips at http://www.buyandsellnorthtexas.com.
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