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Step 1: Make the Pierogi Dough. In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time ...
Potato and Cheddar Pierogies With Caramelized Onions. From “Pierogi Love: New Takes on an Old-World Comfort Food” by Casey Barber. Makes approximately 24
Put 1 tablespoon of the filling on the middle of each round. Then fold the round in half around the filling, so you’ve got a half-moon with the filling inside. Use your fingers to pinch the open sides closed all the way around, making little pinches all the way along the edges (so you have those little indentations you always see on pierogies).
There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with sausage , with seafood, and/or with cherry tomatoes. Similar dishes
Sweet pierogi can be made with sweet quark or with fruits such as blueberries, strawberries, cherries, plums, raspberries, apples, or even chocolate. [31] Uszka – Tiny dumplings traditionally filled only with mushrooms and onions. Other fillings used are mushrooms with sauerkraut or rarely cooked [clarification needed] and
Pierogi – dumplings, usually filled with sauerkraut and/or mushrooms, meat, potato and/or savory cheese, sweet curd cheese with a touch of vanilla, or blueberries or other fruits, such as cherries or strawberries, and sometimes even apples—optionally topped with sour cream and/or sugar for the sweet versions.
But Casey Barber, author of “Pierogi Love,” says pierogies are ideal to eat year-round. If you want an excuse to sink your teeth into a warm and comforting plate of carbs and cheese, October 8 ...
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