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   -=> Ben Collver wrote to All <=-   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote   
    BC>  Categories: Pasta, Polish   
    BC>       Yield: 6 Servings   
      
   Adopted. I'll probably never make it, And if I do it won'y be vegan. If   
   I ever make pierogi/varenki/etc. it will likely be this one:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roland's Prize Winning Bacon Loaded Pierogi   
    Categories: Breads, Potatoes, Pork, Cheese, Dairy   
         Yield: 12 servings   
       
   MMMMM---------------------------DOUGH--------------------------------   
         2 c  A-P flour   
       1/2 ts Salt   
         1 lg Egg; beaten   
       1/2 c  Sour cream   
       1/4 c  Rendered bacon fat   
      
   MMMMM--------------------------FILLING-------------------------------   
         5 lg Potatoes   
         2 lg Onions; fine chopped   
         8 oz Mild cheddar; shredded   
       1/4 c  Fresh chives; fine chopped   
         1 lb Smoked bacon   
              Salt & pepper   
       
     DOUGH: In a large bowl mix all of the ingredients   
     together. Knead until well combined. Cover with saran   
     wrap and refrigerate the dough for 20-30 minutes. Roll   
     out the dough on a floured surface to 1/8th"-1/16th"   
     thick. Cut circles approximately 3" in diameter.   
        
     Boil and mash the potatoes but do not add any butter or   
     milk.   
        
     Saute the onions in butter until soft and translucent.   
     They should not brown.   
        
     Bake the bacon on a cookie sheet covered in aluminum   
     foil in the oven at 400oF/205oC for 20 minutes (or until   
     crisp). Drain/ dry the bacon fat and save for future   
     use.   
        
     Finely chop the bacon (this is easiest in a food   
     processor).   
        
     Combine all of the filling ingredients. If you whiz them   
     together in a food processor the mixture gets a little   
     sticky which makes it harder to work with, but it seems   
     to combine the flavors the best.   
        
     Taste the mixture and add extra seasoning, or chives to   
     taste.   
        
     Put a spoonful of the filling onto each circle and press   
     the edges together to form a semi circle. Roland did not   
     use anything additional to seal them, but some recipes   
     use an egg wash for added adhesion.   
        
     Cook the pierogies in large pan of boiling water for 5-6   
     minutes. Remove from the pan and drain. At this stage   
     the pierogies can be refrigerated, frozen or finished   
     for immediate eating. They will keep in the refrigerator   
     for a few days, but can also be cooked directly from   
     frozen.   
        
     Pierogies are cooked twice, so to eat them you then fry   
     them. You will need more butter (or bacon fat if you   
     have some) and some coarsely chopped onions (these add   
     flavor). Use a large skillet over a medium high heat.   
     Fry the pierogies with the onions for 4-5 minutes on   
     each side (checking to see how done they are). Make sure   
     you add more butter when you turn them so that they   
     don't stick. Cooking time and the amount of butter will   
     depend on the type of pan and the stove. They should be   
     heated through, golden and crispy.   
        
     Serve with sour cream and more butter. For the   
     competition Roland served the pierogies with special   
     bacon and chive sour cream (delicious). Simply add   
     finely chopped bacon and chives to the sour cream.   
        
     RECIPE FROM: https://columbusfoodadventures.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Vegans shouldn't drive cars; gasoline is made from dead dinosaurs.   
   --- MultiMail/Win v0.52   
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