That is, indeed, an impressive lot of pierogies. Even though I've helped you make that recipe, and know how many of them it produces, that's still an impressive lot of them.
By a strange coincidence, about a week ago I asked my mum for a pierogi recipe. (Since they freeze well.) She hasn't gotten me one yet-- care to share yours? :-)
Shells: 14 oz flour, an egg, some salt, and Enough Water. 'Enough Water' is a thing one learns by texture, in part; if you don't have Enough Water, the dough is approximately as flexible and forgiving as Mrs. Fishman; if you have more than Enough Water, it's glue. I tend to add sufficient water to get most of the bits stuck together and knead the rest in. Slightly to the dry side of sticky is about right.
Divvy the dough up into four chunks and put it in a bowl or something so it doesn't dry out. When you roll it out, roll it one chunk at a time (that'll be about as much as is easy to handle) and roll it thinthinthin. Cut out circles with a wineglass.
Fillings: I'm pretty sure you're not interested in the filling that's a pound of hamburger and an onion. ;) But that's what it is, basically.
Russian-style filling: 1 lb. cooked potatoes, 6 oz cottage cheese, 1 small raw egg, 1 finely chopped and browned-golden onion. These want to be cooked in lightly salted water; when they start to float, cook 'em another four or five minutes then scoop 'em out with a slotted spoon.
Cabbage filling: Cook a sweet cabbage (~2 lbs.) in salted water, chop fine, simmer in butter until tender with a finely chopped onion. Salt/pepper to taste. May add mushrooms if you feel like it. Or, for that matter, a chopped hard-boiled egg. Variant for sauerkraut: 2lbs. sauerkraut, a fried onion, pepper/salt, breadcrumbs. Mushrooms optional.
Cheese filling: 1 lb cottage cheese and an egg, salted. Apparently this filling swells up a lot. These aren't happy reheated.
Kasha filling: 1 c. dry-roasted buckwheat kasha, 1 finely chopped onion which has been browned, salt/pepper to taste as always. 4 oz. cottage cheese optional.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
I have only just now stuffed myself full of tacos.
no subject
no subject
no subject
no subject
Bring your recipe.
For heaven't sake, *tell* me to wipe the droop off my chin.
Posts making others hungry should be outlawed.
no subject
no subject
By a strange coincidence, about a week ago I asked my mum for a pierogi recipe. (Since they freeze well.) She hasn't gotten me one yet-- care to share yours? :-)
no subject
Shells: 14 oz flour, an egg, some salt, and Enough Water. 'Enough Water' is a thing one learns by texture, in part; if you don't have Enough Water, the dough is approximately as flexible and forgiving as Mrs. Fishman; if you have more than Enough Water, it's glue. I tend to add sufficient water to get most of the bits stuck together and knead the rest in. Slightly to the dry side of sticky is about right.
Divvy the dough up into four chunks and put it in a bowl or something so it doesn't dry out. When you roll it out, roll it one chunk at a time (that'll be about as much as is easy to handle) and roll it thinthinthin. Cut out circles with a wineglass.
Fillings: I'm pretty sure you're not interested in the filling that's a pound of hamburger and an onion. ;) But that's what it is, basically.
Russian-style filling: 1 lb. cooked potatoes, 6 oz cottage cheese, 1 small raw egg, 1 finely chopped and browned-golden onion. These want to be cooked in lightly salted water; when they start to float, cook 'em another four or five minutes then scoop 'em out with a slotted spoon.
Cabbage filling: Cook a sweet cabbage (~2 lbs.) in salted water, chop fine, simmer in butter until tender with a finely chopped onion. Salt/pepper to taste. May add mushrooms if you feel like it. Or, for that matter, a chopped hard-boiled egg. Variant for sauerkraut: 2lbs. sauerkraut, a fried onion, pepper/salt, breadcrumbs. Mushrooms optional.
Cheese filling: 1 lb cottage cheese and an egg, salted. Apparently this filling swells up a lot. These aren't happy reheated.
Kasha filling: 1 c. dry-roasted buckwheat kasha, 1 finely chopped onion which has been browned, salt/pepper to taste as always. 4 oz. cottage cheese optional.
no subject
no subject
Mmmmmmm.....
(Darker goes to get breakfast)
no subject
no subject
no subject
no subject