Email to Magnolia Lane      

Lent: Perogies III

Source of Recipe

by Shanny, from Pastarecipes.com


List of Ingredients

Dough:
8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water

Filling:
4 pounds mashed potatoes
1 pound shredded Cheddar cheese
salt and pepper to taste
(In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste)

Another Filling:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream
(In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.)


Recipe

In a large bowl, beat together eggs, sour cream and salt. Stir in flour and warm water, adding just enough water until dough feels like velvet.

Turn out onto a lightly floured board and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3½ inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.

Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.