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    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

 

 

 


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