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Polish
Mutual Benefit and Friendly Society
BRANTFORD
POLISH HALL, 154 Pearl St.
519-753-0414
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| We have just
the right place
for your next Super Bowl Party, Soccer Party or any other Theme Night.
Affordable rental for your entertainment needs. CLICK
HERE for info. |
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Polish
Pierogi
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| Polish
pierogi are versatile,
nutritious food, excellent in every way. They can be prepared in
advance,
frozen and filled with nearly anything. They can be served for every
occasion
as part of main meal, dessert or as an appetizer. They are great, well
known all over the world and most popular Polish food for sure! |
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Classic
Pierogi Dough
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Ingredients:
5 cups flour
5 tablespoons
of melted
butter or 6 tablespoons od vegetable oil
2 tablespoons
of sour cream
2 whole eggs
1 egg yolk
1-1/2
teaspoons salt
1-1/2 lukewarm
water
Preparation:
- In a
small
bowl, beat 2 whole
eggs and egg yolk, and set aside.
- Melt
the
butter and set aside.
- Mix
salt
and lukewarm water
and set aside.
- In a
large
mixing bowl, combine
the 4 cups of flour with melted butter and sour cream, add beaten eggs
and mix the ingredients with the warm water, stirring constantly so
that
the ingredients can mix properly.
- Place
dough on table and knead
with remaining 1 cup of flour into smooth and soft pastry.
- Divide
the
dough in half and
cover with warm bowl or warm pot. Let the dough stand for about 15
minutes
before working with it.
- In
meantime prepare Pierogi
Filling of your choice and set aside.
- Cut
the
large peace of dough
and on a floured surface roll it out into a thin circle, about 1/4-inch
thick.
- Cut
the
dough using a 2-1/2
or 3-inch circle cutter.
- Place
about 1 tablespoon of
the filling in the center of each circle of dough, and fold over. Press
and seal into half-moon shapes. Use a little water to seal each
pierogi.
- Cover
the
already prepared pierogi
with a cloth so they don't dry out before you cook them.
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|
 Pierogi
Filling |
| Pierogi
With Sauerkraut and Mushrooms |
| Pierogi
Fest |
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| Pierogi is
the plural form
of the Polish pieróg. The word itself comes from the Old Slavic
"pir" which means festivity. |
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Basic
Pierogi Dough
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5 cups flour
1/2 cup vegetable
oil
2 whole eggs,
beaten
1 tsp salt
1-1/2 cups
warm water |
| In large bowl
mix warm water,
oil and salt. Add 2 cups of flour to water mixture and mix well. Add
another
2 cups of the flour to the prepared mixture and mix well. Sprinkle 1
cup
of the flour on the table, add prepared dough and knead for about 5
minutes
or until is soft and smooth. Let dough stand for about 20 minutes
before
working with it. Flour the working area and roll out dough into thin
squere
or circle. Cut the dough into 3 inch circles and fill each with
prepared Pierogi
Filling of your choice. Press and seal into half moon shapes.
Cook
and serve. |
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| The Giant
Pyrogy, a major tourist
attraction for the Alberta's Village of Glendon. They are even
accepting
donations from the people who want their names on the plaques beneath
the
Pyrogy. Click
here to read more... |
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