Polish Pączki (Doughnuts) Recipe1 1/2 cups warm milk (no warmer than 110 F)
2 packages active dry yeast (remember to proof yeast before you begin)
1/2 cup sugar
4 ounces room-temperature butter
1 large room-temperature egg
3 large room-temperature egg yolks
1 tablespoon brandy or rum
1 teaspoon salt
4 1/2 to 5 cups all-purpose flour
1 gallon oil for deep frying
Pierogi (Polish Dumplings) To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. To make the dough, beat together the eggs and sour cream until smooth.
Traditional Dumplings Cooked potatoes to pass through a meat grinder or exactly pestle.
In a large pot boil salted water with buckets oil.
In a large bowl potato mix with eggs, salt and gradually dosypywać flour, whole time knead the dough by hand. Depending on the type of potatoes, flour must be added so that the dough was flexible and not kleiło to the hands, but also was not too hard.
Put the dough on a floured pastry board, forming rollers and cut them into pieces of about 2 cm. Immediately throw parties in the boiling water. Remove with a slotted spoon as soon float to the surface. Serve with gravy, mushroom, cream or melted butter.