Receta

This recipe is from Marlena Spieler, cookbook author and pirogi expert. Serve with melted butter, fried onions, bacon and/or sour cream and chopped fresh parsley.  |
| Filling:
2 poundspotatoes, peeled, cut into chunks
1/2 pound farmers cheese (see Note)
1 onion, finely chopped
2 tablespoons vegetable oil
Salt
Ground pepper

Dough:
1 egg
2 tablespoons sour cream
1 cup water
1 cupmilk
4 to 5 cups flour
Pinch of salt   | |
|
To make filling: Cook potatoes in boiling salted water until soft. Drain. Cool.Mash potatoes with farmers cheese.Heat the oil in a skillet. Add theonions. Cook until golden brown. Add to potato mixture. Season with salt and pepper.To make the dough: In a medium bowl, whisk the egg. Add sour cream and whisk until smooth. Add milk and water.Whisk until combined. Gradually add 4 cups flour and stir with a wooden spoon to combine.Turn dough out onto a well-floured surface and knead, working in about 1 cup of flour as you knead. Continuekneading until the dough is elastic and no longer sticky. Divide dough into 4 portions.Work with one portion at a time (keep the others covered with a clean kitchen towel to keep from drying), roll thin.Use a glass or cookie cutter to cut into 2-inch circles. Spoon filling into the middle of each circle. Fold dough in half and pinch the edges together.Place pirogi on a tray and sprinkle with flour.Cover with cheesecloth while finishing with remaining dough and filling.Working in batches, cook pirogi in a large pot of boiling salted water. Cover the pot and reduce the heat to maintain a simmer.When the pirogi rise to the top, uncover and cook a minute or two longer (they will fall apart if cooked too long). Using a slotted spoon, transfer pirogi to colander to drain.Note: Farmers cheese is asoft mild cheese (also called dry cottage cheese) available at specialty cheese stores and some supermarkets.  |
Editor’s note: Because this recipe does not include the number of servings, a...