Pierogi dough with sausage filling

6 servings

Ingredients

Quantity Ingredient
2 Eggs
¼ pounds Margarine
3 cups Flour
1 cup Water
1½ tablespoon Salt
10 ounces Polish sausage -- skinned;
Chopped
Chopped mushrooms
½ cup Cheese -- grated
1 Egg
¼ cup Fine dry bread crumbs

Directions

SAUSAGE FILLING

The following recipe results in a pierogi dough that is easier to work than most traditional recipes (it doesn't clamp itself to the floured board nor does it snap back into a ball the minute you turn your head.

Melt margarine and pour into mixing bowl. Add one cup water to cool the margarine. Add remaining ingredients and mix and knead thoroughly until dough is smooth and without lumps. Cover and refrigerate at least 2 hours (or overnight). Working with a portion of dough that is no larger than your fist, roll it out as thin as possible on floured board. If dough becomes sticky, add small amount of flour. Cut out 3-inch rounds with large biscuit cutter. Put small spoonful of filling (see below) a little to one side of each round of dough. Moisten edge of dough with water, fold over, and press edges of dough together firmly. Make certain that edges are well sealed.

Drop pierogi into boiling salted water and cook gently for 4 to 5 minutes (the pierogi will float when they are cooked). Do not cook too many at a time, they tend to stick together. Lift from water with a slotted spoon and set aside until all are cooked. Once pierogi have all cooked, they can be reheated on the stove by sauteing them in a generous portion of butter and onions; or they may be reheated in oven, again with butter and onions. Serve with dollop of sour cream.

Makes about 1-½ dozen pierogis.

Sausage Filling Combine all ingredients thoroughly. Makes about 2 cups.

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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