PIEROGI
List of Ingredients
Dough
4 cups all--purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water
Potato Filling
3 medium potatoes (about 1 pound), cooked, drained and
mashed
1/2 medium onion, chopped
1/4 cup butter
Cheese Filling
1 pound dry cottage cheese
2 eggs, beaten
1/2 teaspoon salt
1/4 cup butter, melted
Sauerkraut Filling
1/2 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups sauerkraut, finely chopped
2 tablespoons sour cream
Sauce
1 large onion, chopped
1/2 cup butter
Recipe
To make dough, combine all ingredients, adding water a little at a time. Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato and cheese fillings, combine all ingredients and mix. For sauerkraut filling, fry onion in butter in a saucepan until softened. Rinse and drain sauerkraut, add onion and cook an additional 2 minutes. Remove from heat and add sour cream. Divide dough into three parts. On floured surface, roll dough to 1/8--inch thick; cut into 3 inch rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. I've always simmered mine in just plain water, and then just until they float to the top. Also when doing the sauce, I saute the onion and butter and then put the pierogi right in there and fry them too. Adapted from a Taste of Home Recipe.
Yields about 7 dozen
|
|
member logon
