Pulaski Pierogis | Midwest Living
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Pulaski Pierogis

Pulaski Pierogis

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  • Yield: about 36 pierogis
  • Prep 1 hr
  • Cook 4 mins

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Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 beaten egg
  • 2 tablespoons dairy sour cream
  • 1 tablespoon cooking oil
  • Dash salt
  • 1/3 cup water
  • 1 recipe Cheese Filling or Mushroom Filling (see recipe below)
  • 2 tablespoons butter or margarine, melted

Directions

  1. Place flour in a large bowl; make a well in the center. Place egg, sour cream, cooking oil, and salt in well. With your fingertips, combine ingredients, gradually adding the 1/3 cup water. On a lightly floured surface, knead the mixture until smooth and elastic. Divide dough into fourths; cover with a towel.
  2. On a lightly floured surface, roll one portion of dough 1/16 inch thick. Cut into 4-inch circles. Spoon a rounded teaspoon of Cheese Filling or Mushroom Filling off center on each circle. Moisten edges of dough. Fold dough over the filling to form a half-circle. Seal edges by pressing with tines of a fork. Transfer to a lightly floured baking sheet and cover loosely with a towel. Repeat with remaining portions of dough.
  3. In a Dutch oven, bring 12 cups of lightly salted water to boiling. Add about 1/3 of the pierogis. Cook for 4 minutes. Remove with a slotted spoon to a rack or to paper towels to drain. Keep warm while cooking the remaining pierogis. Then, serve drizzled with melted butter. (Or, heat 1 tablespoon butter in an extra-large skillet and cook drained pierogis about 1-1/2 minutes per side or until lightly browned, adding more butter as needed.) Makes about 36 pierogis.

Cheese Filling

Ingredients

  • 2 cups dry cottage cheese or 1-1/2 cups ricotta cheese
  • 1 egg
  • 1 egg yolk
  • 1/4 teaspoon salt
  • Dash white pepper

Directions

  1. In a food processor bowl or blender container, cover and process or blend dry cottage cheese or ricotta cheese until smooth. (If using a blender, add 1 egg yolk before processing.) Add 1 egg, 1 egg yolk (omit egg yolk here, if using blender), salt, and white pepper. Cover and process or blend until just combined. Makes 1-1/2 cups.

Mushroom Filling

Ingredients

  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 2 cups chopped mushrooms
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fine dry bread crumbs
  • 2 beaten egg yolks

Directions

  1. In a skillet, cook chopped onion in butter until tender. Add chopped mushrooms, salt, and pepper. Cover and cook for 10 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in bread crumbs and beaten egg yolks. Cool filling before using. Makes about 1-1/2 cups.

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