RECIPE TITLE "Pierozki
Dumplings" Author: Granny Dee-dee
serves 6 to 8 45
oil for frying
and sour cream to serve;
2 cups all-purpose flour; pinch salt; 2/3 cup butter; 1 egg; 1 tbsp sour
2 tbsps butter; 1 small onion, minced; 1 pound cooked potatoes, mashed;
2 egg yolks, salt and pepper.
- First prepare the
Pierozki dough. Sift the flour with a pinch of salt into a large bowl.
Cut the butter into small pieces and rub into the flour until the mixture
resembles fine breadcrumbs.
- Mix the egg and sour
cream together, and combine with the flour and butter to make a firm dough.
knead the dough together quickly in the bowl, wrap well and chill 30 minutes.
- To prepare the filling,
melt the butter in a small skillet and sauté the onion 3-4 minutes
until softened. Combine with the potatoes and egg yolks, and season well.
- Roll the dough out
very thinly on a well-floured surface and cut into circles about 3 inches
- Place teaspoons of
th filling onto the dough circles and moisten the edges with water. Fld
over the top and seal the edges well, crimping with a fork.
- To cook the Pierozki,
drop a few at a time into boiling water. Simmer 2-3 minutes or until they
float to the top. Lift out the water with a slotted spoon and drain on
- When all the Pierozki
are done, heat about 4 tbsps oil in a skillet and cook the Pierozki over
brisk heat about 3-4 minutes. Place them on a serving platter and top
with sour cream.
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