Pierogi
Source of Recipe
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List of Ingredients
Dough:
8-ounce container sour cream
3 eggs
1 teaspoon salt
3 cups flour Potato filling:
8 medium potatoes
2 to 3 cups shredded cheddar cheese
Cheese filling:
11/2 cups cottage cheese, dry and drained
1/4 teaspoon vanilla
1 egg yolk
1 tablespoon margarine, melted
1/2 teaspoon salt
11/2 teaspoon sugar
Sauerkraut filling:
2 cups sauerkraut (rinsed)
2 teaspoons butter
1 small chopped onion
Salt and pepper to taste
Recipe
To make dough: Mix sour cream, eggs and salt. Gradually add flour and
knead
lightly. Dough should be a little soft but not sticky. (Hint: Don't
knead
dough too much or it will become tough.)
Roll out dough to about 1/8-inch thick. Cut with floured glass. Fill
each
round with a heaping teaspoon of filling of your choice. (Instructions
follow.) Fold over and pinch edges to seal. Drop into boiling, salted
water
(about 6 to 8 at a time). The dumplings are done when they rise to the
top.
(Pierogi is often served with melted butter and sauteed onion.)
To make potato filling, peel, quarter and cook potatoes in boiling
water
until tender, about 15 minutes. Mash potatoes and add grated cheese.
The
heat of the potatoes will melt cheese.
To make cheese filling, drain cottage cheese. Combine with remaining
ingredients and mix until smooth.
To make sauerkraut filling, soak kraut in a little water and drain. Let
cool
and chop. Saute onion in butter, add sauerkraut and simmer 5 minutes
until
flavor blends. Salt and pepper to taste.
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