{"id":533,"date":"2012-04-09T15:01:25","date_gmt":"2012-04-09T20:01:25","guid":{"rendered":"http:\/\/linode.siwko.org\/wordpress\/?p=533"},"modified":"2012-04-09T15:01:25","modified_gmt":"2012-04-09T20:01:25","slug":"pierogi-recipe","status":"publish","type":"post","link":"https:\/\/www.siwko.org\/wordpress\/?p=533","title":{"rendered":"Pierogi Recipe"},"content":{"rendered":"<p>This Easter we made pierogi again with good success.\u00a0 The recipe follows:<\/p>\n<ul>\n<li>2 cups flour<\/li>\n<li>2 large eggs<\/li>\n<li>1\/2 teaspoon of salt (maybe more)<\/li>\n<li>1\/3 cup lukewarm water<\/li>\n<\/ul>\n<p>Combine eggs, salt, water then add flour.\u00a0 Kneed until dough is firm and well mixed.\u00a0 Cover with bowl or plastic for an hour.<\/p>\n<p>Roll out dough on lightly floured surface.\u00a0 Our first batch made a circle about 24 inches across.\u00a0 The thickness matters in the final product.\u00a0 Think about the thickness of lasagna noodles as a rough guide.<\/p>\n<p>Boil<\/p>\n<ul>\n<li>4 or 5 potates<\/li>\n<li>with a little salt<\/li>\n<\/ul>\n<p>drain and add<\/p>\n<ul>\n<li>cheese<\/li>\n<li>white pepper<\/li>\n<\/ul>\n<p>mash up potatoes and cheese and pepper.\u00a0 Have a taste to make sure this is right.\u00a0 Last year we used cheddar and mozzarella.\u00a0 This year we used a sharper cheddar and jack.\u00a0 Both are good.\u00a0 Choose the cheese for the taste.<\/p>\n<p>As the potatoes cool, cut out the pierogi dough.\u00a0 I used a 3.5 inch glass this year with good results.<\/p>\n<p>In each pierogi round, place a spot of the potato filling, moisten the edge, fold and seal.\u00a0 Try not to squeeze out filling, but avoid leaving air inside.<\/p>\n<p>Boil the pierogi for 4-5 minutes and let dry on a cooling rack.<\/p>\n<p>Pierogi can be bagged and stored in the fridge or freezer.\u00a0 They can be eaten immediately or even cold.\u00a0 I prefer to fry them in butter before serving.\u00a0 This can be done immediately after the boil or days later out of the fridge.<\/p>\n<p>Note on ingredients:<\/p>\n<p>My flour is organic hard white wheat which I grind, so it&#8217;s whole wheat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Easter we made pierogi again with good success.\u00a0 The recipe follows: 2 cups flour 2 large eggs 1\/2 teaspoon of salt (maybe more) 1\/3 cup lukewarm water Combine eggs, salt, water then add flour.\u00a0 Kneed until dough is firm and well mixed.\u00a0 Cover with bowl or plastic for an hour. Roll out dough on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-533","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=533"}],"version-history":[{"count":0,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/533\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.siwko.org\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}