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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 24,325 of 26,839    |
|    Dave Drum to All    |
|    10/8 Nat'l Pierogi Day 3    |
|    07 Oct 25 02:54:23    |
      TZUTC: -0700       MSGID: 156510.cooking@1:218/700 2d4c7cad       PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942       TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942       BBSID: REALITY       CHRS: CP437 2       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Auntie Nellie's Pierogi Dough        Categories: Breads, Dumplings        Yield: 30 Servings                2 c Sifted flour        1 lg Egg        1/2 c Warm water        1 ts Salt        2 tb Butter; melted                Mix all ingredients lightly and knead in the bowl.                Rest for an hour, covered. Then turn out onto a floured        board and knead again until smooth. The dough should be        silky, firm and elastic.                Roll out dough about 1/8" thick. I don't roll out the entire        batch at once, but only enough for three or four pierogi.        You can gather up scraps, knead them briefly, and then roll        them again - it won't make the dough tough.                Cut out circles with a coffee cup or medium biscuit cutter.        (Use a large biscuit cutter if you want pierogies the size        of the ones you buy in the store these days. The coffee        cup/medium biscuit cutter method produces the same kind of        smaller pierogies that were common up through the 1950s.)                Put a small amount of your choice of filling in the center        of each of the circles - about a teaspoon or so will be        plenty - and then fold the circle in half with the filling        in the center.                Firmly pinch the outside edges together to seal the pierogi        ~ they need to be well-sealed to keep them from opening up        when you cook them.                To cook: bring a pot of water up to a full rolling boil and        drop the pierogi in. Turn the heat down a bit to a low boil        to prevent them from opening back up. Cook them for a few        minutes after they rise to the top of the pot and float.        Serve with melted or browned butter, or you can saute them        in a little butter with some sliced onions until they are        slightly browned.                If you're making them way ahead of time - say, during Lent        for eating at Easter breakfast - place them, separated, on a        rack or a cookie sheet in your freezer. They'll be frozen        solid in about an hour, and then you can tip them into a        plastic bag and pop them back into the freezer for        longer-term storage.                Tip: Don't bag them before they are completely frozen, or        they will stick together into an impossible-to-separate        mass.                Enough for 24-30 old-style small pierogi                Recipe from Dave Sacerdote                From: http://www.davescupboard.blogspot.com/                Uncle Dirty Dave's Archives               MMMMM              ... You can't take it with you! But you can'y go anywhere without it, either.       --- MultiMail/Win v0.52        * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187       SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610       SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300       SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111       SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280       SEEN-BY: 712/848 902/26 5020/400 5075/35       PATH: 218/700 229/426           |
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