(from the Slovak-American Cookbook)
1 cup flour
1 egg
1/4 tsp. salt
about 4 tbsp. cold water
Mix all ingredients with enough water to make a medium soft dough. Knead well, then roll out until thin. Cut in squares enough to make 50 pierogies. Place 1 tsp. filling on each square. Fold in half to make triangles. Pinch edges well to keep filling from escaping. Drop in salted water and cook until all pirohy rise to the top
of the water. Then cook for 5 minutes longer. When done, strain and rinse with a little cold water. Place in serving dish and pour on melted butter that has been slightly browned. (Of course, we fry ours in the pan with the butter. Cl)
POTATO FILLING: mashed potato with salt and shredded longhorn cheese - Gramma would stuff as much
filling into them as possible
CHEESE FILLING: 1/2 c. dry cottage cheese
1 egg yolk
1 tsp. butter & pinch of salt
MARTHA STEWART's MOTHER'S RECIPE FOR PIEROGIES
1 egg
2 heaping Tbsp. sour cream wisk together then add:
1 cup milk
1 cup water
about 2 cups flour - or enough to make a sticky dough that comes together
(Gramma used a large sifter full . . .)
Turn out on floured board and knead in more flour until dough is not sticky but still soft. Roll out pretty thin
about 1/8"?? Cut into about 3" circles and fiill with a much potato mixture as possible. Make sure potato does
not get in between the edges when you seal and crimp them. Boil in salted water as above.
POTATO FILLING: 5 lbs. potatoes, peeled, boiled and mashed with:
4 oz. cream cheese
1 stick melted butter
(amt. ?) shredded cheddar cheese (optional)
salt to taste
Another recipe Dad obtained from a friend with a similar ethnic background as ours . . .
1/4 of a stick of butter 4 potatoes cooked and mashed with
2 eggs Velveeta (as much as you want)
1 egg yolk salt and pepper
3 cups of flour
3/4 c. buttermilk (or enough to make a soft dough)
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