Recipes

Polish Pierogi Recipe - Compliments of Carol Moss 

Dough ingredients

3 1/2 cups All-purpose flour Shurfine brand
1/3 cup Nonfat Dry Milk Powder Carnation brand
3/4 teaspoon Baking Powder
4 teaspoon Cooking Oil
2 Beaten Eggs
1/2 teaspoon Salt
3/4 cup Water

In large mixing bowl, stir together 3 cups flour, 1/3-cup nonfat dry milk powder, tsp. baking powder, and tsp. salt.

In a small mixing bowl, beat together cup water, 4tsp. Cooking oil and 2 eggs. Add to flour mixture and fold together until combined.

On floured surface, knead dough 10 strokes or until smooth. Let dough rest for 5-10 minutes.

Roll out dough to 1/8" thickness, using a 3" round cutter or a water glass with a 3" diameter. Cut out rounds of dough. Place 1 tablespoon filling in the center of each circle. Moisten edges fold over in half moon shape and with a fork pinch to seal.

Cheese Filling

1. Andrulis Farmers cheese, Baltic Style pressed cheese block. (white in color, heart shaped).
2. Milwaukee's Farmers cheese sold usually in round block Part-skim milk cheese (light yellow in color).
3. Cottage Cheese - large tub of small curd

You can get these cheeses at the Meijer deli
Both cheeses will have to be grated.

Combine equal amounts of cheese with 8 to 10 beaten eggs; add pepper and tablespoon of sugar. Take small portion and microwave it and taste. Add pepper seasoning as needed.

Bring to boil a 3/4 full large kettle of water. Place several pierogi in the boiling water and watch until they rise to top. After the pierogi has come to surface continue boiling for another 3-5 minutes. Remove pierogi from kettle place in container add butter to prevent pierogi from sticking together. Store in refrigerator. 

In a regular size frying pan over medium heat add couple teaspoons of butter, chopped green onion tops, and several pierogi. Fry until pierogi are browned or golden. 

Ingredients used December 20, 1997

The ingredients used combined to make 425 pierogi with the traditional cheese filling. We did make 75 cabbage/sour cream filled pierogi. Consensus on the cabbage/sour cream filled pierogi was thumbs down.

Carol Moss 12/20/97

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