TZUTC: -0700   
   MSGID: 34629.fidonet_cooking@1:105/500 2d669019   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote   
    Categories: Pasta, Polish   
         Yield: 6 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
     1 1/2 lb Yukon Gold potatoes   
              Salt   
              Black pepper; freshly ground   
         2 tb Olive oil   
         1 sm Onion; diced   
      
   MMMMM---------------------------DOUGH--------------------------------   
         3 c  All-purpose flour   
         1 c  Water   
         1 tb Olive oil   
         1 ts Salt   
      
   MMMMM--------------------------CABBAGE-------------------------------   
         2 tb Olive oil   
       1/2 sm Savoy cabbage;   
              - cored, thinly sliced   
              Salt   
              Black pepper; freshly ground   
     1 1/2 c  Pear & Dried Plum Compote   
              - (separate recipe)   
       
     Filling:   
        
     Peel the potatoes and cut them into 2" chunks. Place in a large pot   
     with cold salted water to cover. Bring to a boil over medium-high   
     heat and cook the potatoes until tender, about 20 minutes. Drain and   
     mash, then season to taste with salt & pepper and set aside.   
        
     Heat the olive oil in a medium-sized skillet over medium heat. Add the   
     onions, cover, and cook until softened, about 5 minutes. Add the   
     onion to the potatoes and set aside to cool completely.   
        
     Dough:   
        
     Place the flour in a large bowl and make a well in the center. Add the   
     water, olive oil, and salt, and mix until combined. Knead until   
     smooth, then divide the dough in half.   
        
     On a floured surface, roll out one piece of the dough into a rectangle   
     about 1/8" thick. Cut into 4" wide strips, then cut crosswise to make   
     4" squares.   
        
     To Assemble:   
        
     Place a heaping 1 tb filling on one half of each dough square.   
     Moisten the edges and fold over into triangles. To seal, press the   
     edges together with your fingers or the tines of a fork. Repeat with   
     the remaining dough and filling.   
        
     Bring a large pot of salted water to a boil over high heat. Working in   
     batches, cook the pierogi until they float, 2 to 3 minutes. Drain   
     well and transfer to a plate. Repeat until all of the pierogi are   
     cooked.   
        
     Cabbage:   
        
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     cabbage and salt & pepper to taste. Cook, stirring occasionally,   
     until tender, 8 to 10 minutes. Keep warm.   
        
     To Fry The Pierogi:   
        
     Heat the remaining 1 tb olive oil in a large non-stick skillet over   
     medium heat. Working in batches, cook the pierogi until lightly   
     browned on both sides, about 3 minutes total.   
        
     To Serve:   
        
     Arrange the cabbage on a serving platter and top with the pierogi.   
     Serve with the compote on the side.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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