CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a34ab   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Homemade Polish Pierogi   
    Categories: Pasta, Cheese, Dairy   
         Yield: 8 servings   
       
         2 lg Eggs   
       1/4 c  Water   
       1/2 ts Salt   
         2 c  A-P flour   
      
   MMMMM--------------------------FILLING-------------------------------   
         1 lg Egg   
         1 ts Salt   
       1/2 ts Sugar   
           ds Pepper   
        16 oz Soft farmer or whole-milk   
              - ricotta cheese   
         4 tb Butter; divided   
              Sour cream & minced chives;   
              - to serve   
       
     In a large bowl, whisk eggs, water and salt until   
     blended; gradually stir in flour. Transfer to a lightly   
     floured surface; knead 10-12 times, forming a firm dough.   
     Cover and let rest 10 minutes.   
        
     For filling, in a small bowl, whisk egg, salt, sugar and   
     pepper. Stir in cheese.   
        
     Divide dough into 4 portions. On a lightly floured   
     surface, roll each portion to 1/8" thickness; cut with   
     a floured 4" round cookie cutter.   
        
     Place 1 tablespoon filling in center of each circle.   
     Moisten edges with water; fold in half and press edges   
     to seal. Repeat with remaining dough and filling.   
        
     In a 6 qt. stockpot, bring water to a boil. Add pierogi   
     in batches; reduce heat to a gentle simmer. Cook until   
     pierogi float to the top and are tender, 2-3 minutes.   
     Remove with a slotted spoon.   
        
     In a large skillet, heat 1 tablespoon butter over medium   
     high heat. Add pierogi in batches; cook until golden   
     brown, 1-3 minutes on each side, adding ore butter as   
     necessary. Serve with sour cream and chives.   
        
     Veronica Weinkauf, South Bend, Indiana   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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