Wednesday, June 19, 2013
Recipe: Emilie Wiatrowskis Cheese Pierogi
Emilie Wiatrowski's Cheese Pierogi
Dough
3 1/2 cups of flour
1 egg yolk
1 cup milk
1/4 teaspoon salt
small cooked potato (cold and mashed)
2 tablespoons melted butter
Sift flour, measure and re-sift with salt added. Add the mashed potato. Combine butter (after cooling a little) and egg yolk. Add milk gradually, stirring until well-mixed. Shape into a ball and knead until soft and pliable. If too sticky, add more flour. On floured surface, roll out dough to 1/8-inch thickness. Using a cutter, press out rounds. Put a spoonful of filling on one side of a round, bring the other half over and press together. Use a fork to press the edges to get a good seal*.
*My mom always had trouble getting a good seal. I seem to remember a cooking show where they used a little butter or something around the edges before folding over to seal.
Cheese filling
1 cup dry cottage cheese
1/2 cup melted butter
1 teaspoon lemon rind
2 slightly beaten egg yolks
1/4 cup granulated sugar
1/2 teaspoon vanilla
Mix all ingredients well.
Cooking
Bring a large pot of water to a vigorous boil. Using a spoon, place the pierogi one at a time into the boiling water. Boil about 12 at a time for 10 minutes. Start timing after the water returns to a boil. Stir occasionally to prevent sticking. Remove and drain. *Brush with butter to prevent sticking.
*More like drench with butter.
submitted by Claude Wiatrowski
