Рецепт Grandma R's Pierogies
| Порций: 12 |
Ингредиенты
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Инструкции
- MEAT: Brown and cook beef cubes approximately 2 hrs in a large covered saucepan with 2 c. water. (Add in water as necessary while cooking.) Grind meat while still hot if possible, so meat packs together in little handfuls (if meat is cool, add in egg to help it stick together).
- DOUGH: Combine water, egg and salt. Mix in flour 1 c. at a time and mix with your hands. The dough should become soft, but not sticky (if sticky, add in a little flour).
- Sprinkle flour on table, knead dough till smooth (avoid over handling). Roll dough out on table with a floured rolling pin till dough is thin (but not too thin where you can't pick it up). If dough starts to stick to the table, place some flour underneath.
- Take a small handful of the meat mix, place on dough a little in from the edge. Fold dough over the meat and with a large mouth glass (rim has been dipped into flour), place glass over dough with meat and cut. Healthy pinch ends of dough together, place on floured plate (Don't STACK!). Continue on till all the meat is used.
- After all Pierogies are made, boil large saucepan of water. Place Pierogies in boiling water for approximately 8 min (or possibly till they float). Serve with melted butter/butter and salt and pepper over top. Alternatively, after boiling, place the Pierogies in a frying pan with onions, garlic and butter/butter and cook another 5 min and serve. Final alternative, after boiling, top the Pierogies with gravy and salt and pepper and serve.