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MSGID: 34629.fidonet_cooking@1:105/500 2d669019
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Pierogi & Cabbage With Pear & Dried Plum Compote
 Categories: Pasta, Polish
      Yield: 6 Servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Yukon Gold potatoes
           Salt
           Black pepper; freshly ground
      2 tb Olive oil
      1 sm Onion; diced

MMMMM---------------------------DOUGH--------------------------------
      3 c  All-purpose flour
      1 c  Water
      1 tb Olive oil
      1 ts Salt

MMMMM--------------------------CABBAGE-------------------------------
      2 tb Olive oil
    1/2 sm Savoy cabbage;
           - cored, thinly sliced
           Salt
           Black pepper; freshly ground
  1 1/2 c  Pear & Dried Plum Compote
           - (separate recipe)
 
  Filling:
  
  Peel the potatoes and cut them into 2" chunks. Place in a large pot
  with cold salted water to cover. Bring to a boil over medium-high
  heat and cook the potatoes until tender, about 20 minutes. Drain and
  mash, then season to taste with salt & pepper and set aside.
  
  Heat the olive oil in a medium-sized skillet over medium heat. Add the
  onions, cover, and cook until softened, about 5 minutes. Add the
  onion to the potatoes and set aside to cool completely.
  
  Dough:
  
  Place the flour in a large bowl and make a well in the center. Add the
  water, olive oil, and salt, and mix until combined. Knead until
  smooth, then divide the dough in half.
  
  On a floured surface, roll out one piece of the dough into a rectangle
  about 1/8" thick. Cut into 4" wide strips, then cut crosswise to make
  4" squares.
  
  To Assemble:
  
  Place a heaping 1 tb filling on one half of each dough square.
  Moisten the edges and fold over into triangles. To seal, press the
  edges together with your fingers or the tines of a fork. Repeat with
  the remaining dough and filling.
  
  Bring a large pot of salted water to a boil over high heat. Working in
  batches, cook the pierogi until they float, 2 to 3 minutes. Drain
  well and transfer to a plate. Repeat until all of the pierogi are
  cooked.
  
  Cabbage:
  
  Heat 1 tb olive oil in a large skillet over medium heat. Add the
  cabbage and salt & pepper to taste. Cook, stirring occasionally,
  until tender, 8 to 10 minutes. Keep warm.
  
  To Fry The Pierogi:
  
  Heat the remaining 1 tb olive oil in a large non-stick skillet over
  medium heat. Working in batches, cook the pierogi until lightly
  browned on both sides, about 3 minutes total.
  
  To Serve:
  
  Arrange the cabbage on a serving platter and top with the pierogi.
  Serve with the compote on the side.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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