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  Added: Nov 07, 2008  •  Visited (1863)  •  Print version Print this recipe (79)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Polish Dumplings
What You Need:
  • 2 cups (1 pint) sour cream
  • 4˝ cups all-purpose flour
  • 2 tablespoons melted butter
  • 2 eggs plus 1 egg yolk
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil

  • 1 cup dry-curd cottage cheese
  • 1 teaspoon butter, melted
  • 1 egg, beaten
  • 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice

  • 1 small yellow onion, peeled and finely chopped
  • 1 ounce dried mushrooms, soaked for ˝ hour in 1 cup of warm water
  • 2 tablespoons butter
  • 2 cups fresh sauerkraut, rinsed, drained, and finely chopped
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    1. In a large bowl, mix all the ingredients and knead into soft, pliable dough. Cut in half and let rest; covered, for 10 minutes.

    2. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling.

    3. Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon.

    4. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 minutes in boiling salted water.

    5. Drain. They can be pan-fried in butter at this point, if you wish, for a really tasty finish.

    1. Run the cheese through a ricer, or a coarse sieve.

    2. Then mix well with everything else.

    1. Soak the mushrooms and drain them through a fine sieve. Chop the mushrooms finely.

    2. Pan-fry the onion and mushrooms in the butter until the onion is clear.

    3. Add the sauerkraut and salt and pepper. Cook for about 15 minutes and cool.

    1. The same as the filling above but use two cups finely shredded cabbage instead of sauerkraut.

    1. Various cooked meats may be used such as turkey, beef, pork, etc.

    2. Simply grind the meat, add raw egg, salt and pepper, and any additional desired seasonings, such as dill, parsley, or chives.

        FOR LOW-FAT PIEROGI DOUGH this recipe works great with yogurt instead of sour cream. Simply add ˝ cup additional flour to the recipe along with the yogurt instead of the sour cream. Substitute vegetable oil for the butter.
    To Serve: 10 - 12
    This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Sour Cream
    Main Ingredient » Dairy » Eggs
    Dish » Appetizers


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