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Pierogies

Source of Recipe

copykat


List of Ingredients

Pierogie Dough

4 cups flour (sifted)
1 pinch salt
2 eggs (beaten well)
16 oz. container sour cream




Recipe

Mix all together with pastry blender. Divide into 4 dough balls. Put 3 of them into separate plastic bags until ready to use. Let the dough balls rest for at least 15 minutes. Roll out like pie dough and cut with a 3 or 4 inch biscuit cutter into circles. Put prepared filling into the middle of circle and pinch all sides together with fingers dipped in flour to make the sides stick together. Boil water in large pot until it is at a rolling boil. Drop pierogies one by one into pot and boil until they float to the top. Take out of pot and put in single layers onto surface to let dry and cool a little. You can either eat like that or fry some margarine or butter and onions (which tastes alot better). I like to brown them some with margarine and fried onions. These also freeze well. Put in freezer bags in single layers.


Fillings

Potato and Cheese

Boil potatoes until tender and mash with margarine and salt and pepper to taste (do not add milk or cream) . Add mild cheddar cheese (or whatever your preference) and mash

Mushroom Filling
1 1/2 c. chopped mushrooms
1/2 c. chopped onion
2 Tbsp butter
1/4 tsp. salt
1/4 tsp. pepper
1 egg, beaten

Saute mushrooms and onion in butter until onion is soft. Remove from heat. Stir in remaining ingredients