Frank's Pierogis, modified from a cookbook and Food Network Website


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Serves | Prep Time 50 | Cook Time 20

Why I Love This Recipe

My mom's side of the family is Polish and every Christmas we have a party and have pierogis as the main dish for as long as I can remember.

CHEMISTRY INFORMATION- Flour is a homogeneous mixture; water H2O is a pure substance; eggs are a heterogeneous mixture; salt is a pure substance NaCl; potatoes are a heterogeneous mixture; cheese is a heterogeneous or homogeneous mixture. Some physical changes are mixing together the ingredients, stuffing the dough with whatever you, and sealing the edges of the pierogies. Some chemical changes are the browning of the pierogies while they are being baked, and the photosynthesis the potatoes went through while growing.

Submitted by: "Frank"


Ingredients You'll Need

2 cups flour homogeneous mixture
1/2 cup water H2O Pure substance
1 egg heterogeneous mixture
1/2 teaspoon salt NaCI pure substance
3 large potatoes heterogeneous mixture
8 ounces sharp-tasting cheese heterogeneous or homogeneous mixture
Pepper (optional)


Directions

Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.


Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.


Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.


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