William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-03-01 / 3. szám
Potato & Onion Pierogi Sauerkraut Pierogi Sauerkraut Filling 2 tablespoons butter 1/3 cup chopped sweet onion 1 Vi cups sauerkraut drained and minced Salt and white pepper to taste Potato Filling 3 tablespoons butter Vi cup chopped sweet onion 2 cups cold mashed potatoes I teaspoon salt Vi teaspoon white pepper Dough 3 whole eggs 8 ounces sour cream 3 cups all purpose flour % teaspoon salt I tablespoon baking powder For the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent. Add the drained sauerkraut and cook for an additional five minutes. Season with salt and pepper, then remove and let cool to room temperature. For the potato filling, melt butter in a skillet over medium heat then stir in the onion and cook until translucent. Stir in the mashed potatoes and season with salt and pepper. Cool to room temperature. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, baking powder and salt then stir into the sour cream mixture until dough forms. Knead the dough until firm and smooth. Divide the dough in half, wrapping a half and setting aside. Roll the first half out to a thickness of 1/8 of an inch. Using a biscuit cutter, make 3-inch rounds. Place a spoonful of potato mix in the center of the dough then moisten the edges with water and fold over in a half moon shape. Crimp the edges with a fork. Fill the second half of the dough with the sauerkraut mixture. Bring a large pot of salted water to a boil. Add the pierogis and cook for three to five minutes until they float to the top. Remove with a strainer and keep warm until ready to serve. Lekvár Noodle Triangles 3 cups of all-purpose flour 3 whole eggs Vi teaspoon salt I stick butter I lb. lekvár filling Butter for melting Sweetened bread crumbs for garnish Mix the flour, eggs and salt, adding enough water to make soft dough. Knead it well until it’s smooth and silky. Divide the dough into halves, covering one half while working with the other. Roll out the dough very thin and cut into 2-inch squares using a knife or pastry wheel. Put a half teaspoon of desired filling on each square, then make a triangle. Pinch the edges closed and set aside until ready to cook. Continue making squares until all the dough is used up. Drop into boiling water and cook until the triangles rise to the top. Remove the triangles from the water and drain. Toss with melted butter and sweetened crumbs then serve hot. Apple Dumplings Filling Ingredients 6 apples, peeled and cored Vi cup granulated sugar 1 Vi teaspoons ground cinnamon Vi teaspoon ground nutmeg 2 tablespoons unsalted or sweet butter Syrup Ingredients 1 cup granulated sugar 2 cups water 3 tablespoons unsalted or sweet butter softened Vi teaspoon ground cinnamon V* teaspoon ground nutmeg You will also need enough pastry for a two crust pie. Roll out the pastry I /8-inch thick, then cut into 7-inch squares. In a small saucepan bring all the syrup ingredients to a boil for three minutes. In a small mixing bowl combine the sugar, cinnamon and nutmeg and blend well. Place an apple in the center of each pastry square, then fill center of apple with some of the cinnamon sugar mixture. Dot each apple with a teaspoon of butter. Bring the corners of the pastry up over the top of the apple and overlap, then pinch closed with your fingers. Space the apples apart in a baking dish, then pour half the syrup in the bottom of the dish. Bake dumplings at 425 degrees for 45 minutes, or until the crust is done. Remove from oven and let cool, then pour rest of syrup over the dumplings. Garnish with fresh whipped cream and serve your guests. Fruit Dumplings 3 cups sifted flour I teaspoon salt I whole egg I egg yolk 2/i teaspoons dry yeast I cup whole milk, warmed to 110 degrees Italian Prune Plums, pitted Peaches, peeled, quartered Cherries, pitted Dissolve the yeast in the warm milk and let set for five minutes. Add this mixture to the flour and salt. Add the eggs and mix until smooth dough forms. You should be able to portion out 15 balls of dough. Put a piece of fruit into the center of each ball and pinch the dough together. One plum, half a peach or four to five cherries per dough ball will fill the dough. Drop the dumplings in boiling salted water and cook for 15 to 20 minutes. Keep the pot covered while cooking. When done, remove from water, then cut halfway open into quarters. Sprinkle with powdered sugar and drizzle with melted sweet butter. Serve hot to your guests. William Penn Life, March 2010 11
