Pierogis

Pierogis…so tasty…so easy…dip ’em in mustard and you are good to go!

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DOUGH
3 cups flour
½ cup scalded milk
½ cup warm water
1 Tablespoon sugar
1 teaspoon salt
2 Tablespoons oil or bacon fat
1 egg
1 package yeast

FILLING
1 pound ground beef
1 onion, chopped
Parsley and salt to taste
1 cup shredded cheddar cheese

Combine milk, water, sugar, oil and salt. Stir to dissolve. Add yeast when cooler. Proof. Add beaten egg and flour to make a firm dough. Let double in covered, oiled bowl.

In a frying pan, cook meat, onion and parsley. When onions are translucent and meat is no longer pink, it is done. Season and cool.

To assemble, pinch off a ping pong size ball of dough. Flatten in your palm and put in a spoonful of filling and cheese. Pinch edges to seal shut and place pinched side down on oiled baking sheet. Don’t let them touch or they will stick together. Let rise again and fry in deep oil until brown – turn over and brown other side.

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