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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 ...
Stir in remaining ¼ teaspoon salt, cheese and 1 tablespoon cream; consistency should be firm enough to roll into a ball. If filling is too dry, stir in additional 1 tablespoon cream. For ...
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 ...
TO MAKE THE CHEESE FILLING: In the bowl of a tabletop mixer fitted with the paddle attachment, combine the cheese, egg, nutmeg, sugar, and vanilla. Mix on medium-low speed (#2 on a KitchenAid) for about 10 to 15 seconds to bring everything together.
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.
Sweet pierogi are usually served with sour cream mixed with sugar, and savory pierogi with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka filled only with dried wild mushrooms – is served in clear barszcz. [23]
This easy sheet pan dinner has pierogi, kielbasa, and cabbage, roasted and tossed in mustard vinaigrette. ... It's an all-in-one recipe made for busy weeknights! Skip to main content. Sign in ...
Rugelach can be made with sour cream or cream cheese doughs, [6] [7] [8] but there are also pareve variants (with no dairy ingredients), [13] so that it can be eaten with or after a meat meal and still be kosher. Cream cheese doughs are the most recent, while yeast leavened [13] [14] and sour cream doughs [15] [16] are much older.