MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Polish Pierogi
 Categories: Pasta, Cheese, Dairy
      Yield: 8 servings
 
      2 lg Eggs
    1/4 c  Water
    1/2 ts Salt
      2 c  A-P flour

MMMMM--------------------------FILLING-------------------------------
      1 lg Egg
      1 ts Salt
    1/2 ts Sugar
        ds Pepper
     16 oz Soft farmer or whole-milk
           - ricotta cheese
      4 tb Butter; divided
           Sour cream & minced chives;
           - to serve
 
  In a large bowl, whisk eggs, water, and salt until blended;
  gradually stir in flour. Transfer to a lightly floured surface;
  knead 10-12 times, forming a firm dough. Cover and let rest
  10 minutes.
  
  For filling, in a small bowl, whisk egg, salt, sugar, and pepper.
  Stir in cheese.
  
  Divide dough into 4 portions. On a lightly floured surface, roll
  each portion to 1/8" thickness; cut with a floured 4-in. round
  cookie cutter. Place 1 tb filling in center of each circle. Moisten
  edges with water; fold in half and press edges to seal. Repeat with
  remaining dough and filling.
  
  In a 6 qt stockpot, bring water to a boil. Add pierogi in batches;
  reduce heat to a gentle simmer. Cook until pierogi float to the top
  and are tender, 2-3 minutes. Remove with a slotted spoon.
  
  In a large skillet, heat 1 tb butter over medium-high heat. Add
  pierogi in batches; cook until golden brown, 1-3 minutes on each
  side, adding additional butter as necessary. Serve with sour cream
  and chives.
  
  Recipe by Veronica Weinkauf, South Bend, Indiana
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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