Friday, November 27, 2009

Monday, November 16, 2009

Thursday, November 12, 2009

~*** pierogi dough ***recipe 2~

pierogi dough recipe

3 quarts all purpose flour
1 1/2 lbs. sour cream
3/4 lbs. butter
6 eggs
2 tbls. salt

mix ingredients together, do not over mix
form into a ball and knead 2-4 min.
let rest 1/2 hour
roll out dough to 1/8" thick
punch out, fill and seal
blanch, shock and toss with oil and reserve for service
sear in hot oiled pan till golden brown on both sides


Sunday, November 8, 2009