Title: Pierogi Cream Cheese Dough
Categories: Ethnic
Yield: 12 Servings

1/2	c	Cool water
3		Large eggs
1	ts	Salt
3	tb	Melted butter
1	ts	Sugar
1/2	c	Milk
8	oz	Cream cheese
5	c	Flour

Beat eggs until fluffy. Add cream cheese and mix until >> smooth. Add sugar, salt and cooled butter. Add flour, milk and water. Knead until smooth and elastic (3 to 5 min.). 1.Working with 1/3 of the dough at a time: Roll the dough thinly (about 1/8"), and cut into 3-1/2" to 4-1/2" circles. You can use a biscuit cutter or a can that has been washed, and both ends removed. 2.Using sticky side of dough, put small amount of filling in half and press firmly together at edges, being VERY careful not to let any of the filling touch the crimped edge 3.Bring a 6-qt. pot of water to a full rolling boil. >>>> Carefully add 10 to 12 pierogi, stirring gently with a wooden spoon. Do this slowly, making sure the water continues boiling. 4.After perogi come to top of the water, continue cooking for 3 to 5 minutes, or until they become firm and slightly puffy. 5.Remove pierogi with slotted spoon, and plunge into a large pot of cold water. Pour into a colander and rinse with cold water. Serving methods: Layer them in a large casserole with sauteed onuins and grated cheese....or they can be sauteed > in butter until they are a light golden brown. They can also be heated in a skillet in which 2 tablespoons of bread- crumbs and 1/2 cup of butter have been browned together. ~-- Squish v1.01 * Origin: The Significant Other - New Orleans LA - 504-246-5273 - (1:396/77)
PATH: 396/77 15 1 3660/816 3651/7

|OLX$SOM| BBS: DEFAULT Conference: 122,S-Kitchen/Coo Number: 124 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1913-02-06,06:28 From: DEBBIE YATES To: ALL Subject: Main - Dishes! 1/5 Flags:

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