300 G of flour - 1 egg - 1 water glass - salt
To mix the flour with egg, the water and a pinch of salt. To knead
the paste with the hands at least five good minutes so that it
that is to say hard and smooth. To spread out the paste with the roller
until a thickness from 2 to 3 mm.
Using glass, to cut out round 5 cm in diameter and to deposit a spoon
with soup of joke prepared in advance. To fold
each round in two and to very extremely stick the edges while supporting
with the fingers and while rolling them slightly on themselves.
To powder slightly with flour.
To throw the pierogi in a salted ebullient water pan approximately
5 mn. They are cooked when they go up on the surface. To withdraw and
to drain.
To be useful with resolidified butter, small well gilded plugs or an
onion thin slice and income with butter.
One can also make return to butter cold pierogi to give them a beautiful
gilded color.
Jokes for pierogi:
Joke with mushrooms: to make return to butter mushrooms and an onion
thin slice; to pass to the moulinette with stale bread
soaked beforehand in water, milk or bubble; to season and well mix
the whole.
Joke with the chopped meat: cf receipt of the pellets; to pass the
meat to the moulinette.
Joke made with cabbage cut in thin straps cooks in water salted then
mijoté with boletus, fried onion and the small ones
plugs. One can replace cabbage by sauerkraut cooked.
Joke with potatoes cooked with water, reduced out of mashed potaties
then mixed with an onion fried thin slice.
Joke sweetened with soft white cheese (2 St-Florentin drained well)
mixed with, a 100 G egg yolk of sugar, sachet of
vanilla sugar, a pinch of canelle, a c.à.s. dry grapes soaked
in rum and a c.à.s of thick fresh cream. Well
to mix the whole. (the pierogi will be been useful powdered with sugar).
One can also stuff with fruits or thick marmelade.