"The belly rules the mind."--Spanish Proverb

Pierogi Recipe

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

Contributor:  
Contributor:  
Jessica Cacciapouti
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH-Makes approx. 3 doz.

4 cups flour
1 16-oz. sour cream (Not light or fat free)
2 eggs
4 dashes of salt

Measure the flour into a mixing bowl. Make a well in the center & add 1/2 of the sour cream. To the remaining sour cream, beat in the 2 eggs. Once mixed, add to the other sour cream in the well. By hand, mix the ingredients together. Place the dough on a floured surface & cover with bowl. Let rest for 10 min.

FILLING-POTATO CHEESE

10 lbs. potatoes
4 packages of Farmer's cheese
1 large onion chopped
2 sticks butter

Boil potatoes til cooked & mash. Saute onion in brown butter & add to potatoes along with the Farmer's cheese. At this time you need to add salt & pepper to taste.

FILLING-CABBAGE/SAUERKRAUT

2 large cans of sauerkraut (28 oz.)
Medium head of cabbage
1 large onion diced
1 stick of butter
Water

Cut cabbage into 2 - 3" pieces. Add to pan along with drained sauerkraut, some water (about1 - 2 cups) & cook until cabbage is soft. Drain in colander and let
cool. Set up your food processor with blade and proceed to chop. You will have to take handfuls & squeeze out excess water before putting into the food processor. Once the mixture is done saute the onion with the brown butter and add the cabbage/sauerkraut mixture.

FILLING-FARMER CHEESE

2 c. farmer's cheese
2 eggs
2 tsps. lemon juice
1/2 tsp. salt

Beat eggs, add cheese along with lemon juice & salt. Mix well. Makes 2 cups.

Directions:
Directions:
Make the fillings a day or so before you put them together. When you fill the pierogi's put them on floured cookie sheets or trays & freeze. Once frozen you can then put them in freezer bags. When you cook them let the water come to a full boil & then put in approximately 12 - 16 per pan. Let it come to a second boil. You might want to put the cover on but watch carefully. Once it comes to a second boil cook 8-10 min. Remove with slotted spoon onto plates & dredge in brown butter. Add to your roasting pan in warming oven until ready to serve.

Number Of Servings:
Number Of Servings:
approx. 105 pierogi's
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
These pierogi's are part of the Polish Christmas Eve tradition.

 

 

 

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