Pierogi cream cheese dough

12 servings

Ingredients

Quantity Ingredient
½ cup Cool water
3 larges Eggs
½ cup Milk
1 teaspoon Salt
8 ounces Cream cheese
3 tablespoons Melted butter
5 cups Flour
1 teaspoon Sugar

Directions

Beat eggs until fluffy. Add cream cheese and mix until smooth. Add sugar, salt and cooled butter. Add flour, milk and water. Knead until smooth and elastic (3 to 5 min.). 1. Working with ⅓ of the dough at a time: Roll the dough thinly (about ⅛"), and cut into 3-½" to 4-½" circles. You can use a biscuit cutter or a can that has been washed, and both ends removed. 2. Using sticky side of dough, put small amount of filling in half and press firmly together at edges, being VERY careful not to let any of the filling touch the crimped edge 3. Bring a 6-qt. pot of water to a full rolling boil. Carefully add 10 to 12 pierogi, stirring gently with a wooden spoon. Do this slowly, making sure the water continues boiling. 4. After perogi come to top of the water, continue cooking for 3 to 5 minutes, or until they become firm and slightly puffy. 5. Remove pierogi with slotted spoon, and plunge into a large pot of cold water. Pour into a colander and rinse with cold water.

Serving methods: Layer them in a large casserole with sauteed onions and grated cheese....or they can be sauteed in butter until they are a light golden brown. They can also be heated in a skillet in which 2 tablespoons of bread-crumbs and ½ cup of butter have been browned together.

Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :

From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes

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