CABBAGE PIEROGI
Steps:
- Filling: Cut cabbages into quarters. Steam until very tender, 20-30 minutes. Drain and cool. Squeeze as much of the liquid from the cooled cabbage as possible. Discard juice. Place cabbage, cream cheese, and butter in a food processor and process until smooth. Season lightly with salt and pepper. Set aside. Dough: Whisk egg, milk, water, and sour cream together. Add flour, 1 cup at a time, mixing well after each addition. Turn out onto a floured board and knead until smooth and elastic. This may take 1o minutes. Add as little additional flour as possible. Put ball of dough under an inverted bowl until ready to use. Assembly: Cut dough into four pieces. On a floured board, roll one piece of dough into a round 1/16-inch thick. Keep rest of dough covered. With a cookie cutter or glass (2 1/2 to 3 inches in diameter), cut dough into rounds. Take one round of dough, stretch it a bit with fingers, and spoon about 2 tablespoons of filling into center. Fold circle in half and press edges together. You may crimp edges with fingertips. be sure to seal the edges well. Put finished dumplings on a tray sprinkled lightly with cornmeal. Repeat with remaining dough. Cook: Bring a large pot of water to a boil. Add salt and reduce to a simmer. Cook pierogi in batches until tender and floating, 5-6 minutes. Remove to a serving dish and drizzle with melted butter. Leftover pierogi can be reheated in the oven or on the stove in a heavy skillet.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love