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-in. thickness; cut with a floured 4-in. 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 additional butter as necessary. Serve with sour cream
and chives.

Veronica Weinkauf, South Bend, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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