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Pierogi Recipe

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This recipe for Pierogi, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alex Stofan/IMO Alex, Mollie & Grt Gma Agnes Lesniak
Added: Monday, September 29, 2008


7 c. flour
1 1/2 T. salt
4 1/2 T. salad oil
4-5 eggs
1 1/2 c. lukewarm water
FILLING: 5 lb. potatoes, boiled
1-1 1/2 lb long horn cheese, cut up
1 med. onion, chopped
3/4 stick margarine
salt and pepper, to taste

Sift dry ingredients in large bowl, make a well, add rest of ingredients and stir--will be lumpy. When flour is absorbed in liquids, work it with hands. On floured board or table, knead dough and add flour if too sticky. Knead until smooth. Let it rise covered with tea towel. Saute onion in Crisco. When soft, add margarine. Boil drained potatoes. Add cheese, onions, salt and pepper. Mash and cool. Roll out dough and cut circles with a glass; cover cut up dough to keep moist; let rest 10 minutes. Stretch cut dough and fill with 1-1 1/2 tablespoons of potatoes. Fold dough over filling and seal edges. Go around edges with flour-dipped fingers. Use all dough; reroll as necessary. Drop 10-12 pierogies in boiling water and stir with wooden spoon. When pierogies stay on top of water, they are done--about 10 minutes. Keep stirring or they will open up. Drain in colander. Brush melted margarine on each pierogi so they won't stick together. Yield: 50-60.




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