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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   
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   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   
       
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