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January 28, 2007

Pierogi Recipe: Cheese And Potato Filling

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.

About The Author: Michael A. Stazko is a food lover and founder
of http://www.buyandsellnorthtexas. com ,
http://www.bigdallasrealestate. com , and
http://www.bigsandiegorealestate. com .

Posted by Willie Crawford at January 28, 2007 10:32 PM

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