Epcot International
Food and Wine Festival 		P O L A N D
PIEROGI
 
2 each Eggs
½ cup Water
2 cups Flour
½ tsp. Salt

METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cust circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest

rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.

Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
½ cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.