Guest guest Posted May 3, 2004 Report Share Posted May 3, 2004 Pierogi are Polish cuisine's ode to ravioli, wontons, and other filled dumplings. Traditional fillings usually start with either potatoes or sauerkraut. You can experiment with sweet potatoes, polenta (corn meal mush), shredded green or red cabbage, or chopped nuts. This recipe bakes the dumplings instead of boiling them. Make several batches of pierogi and freeze them for future use. 11/2 cups sifted all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup margarine Approximately ¼ cup water Preheat oven to 400 degrees. Sift together dry ingredients. Cut in margarine, adding enough water to just hold the mixture together. On a floured board, roll out the dough like a pie crust . Cut into 3-inch squares. Place filling (recipe following), about 1 teaspoonful, in the center of each square. Fold squares so filling is completely covered. Press edges together and crimp with a fork. Place on a non-stick cookie sheet and bake for 20 minutes, or until golden brown. Pierogi Filling ¾ cup minced onion 2 Tablespoons margarine 2 cups cooked kasha (approx. ¾ cup uncooked; prepare according to package directions) Place onions and margarine in frying pan and sauté until onions are just soft. Add kasha and continue to cook, tossing, until kasha is combined with onions. Note: Another traditional filling is mashed potatoes mixed with sautéed onions. Total calories per serving: 608 Fat: 26 grams Carbohydrates: 88 grams Protein: 14 grams Sodium: 533 milligrams Fiber: 9 grams Quote Link to comment Share on other sites More sharing options...
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