"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pierogi Recipe

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

Nicole Spaulding
Added: Saturday, October 17, 2009


6 cups sifted flour
1/4 lb. melted butter
1/2 cup milk
3 eggs
1 cup sour cream
1 tsp salt

Sauerkraut filling:
1/2 quart sauerkraut
1 small onion, chopped
1 small can mushrooms, chopped fine

Cheese Filling:
1 lb. cottage cheese
1 T sugar
2 eggs

Sift flour and salt into large bowl. Add melted butter, milk, eggs, and sour cream. Mix into a soft dough that is easy to handle.

If using the sauerkraut filling, simmer all ingredients in a pan.

If using the cheese filling, mix all ingredients well.

Roll out dough and either cut into pierogi shape or use pierogi maker. Stuff dough with choice of filling, roll and pinch seams.

Cook in melted butter on stove until lightly browned and crispy or boil, then top with butter.

Personal Notes:
Personal Notes:
My Grandma used to make these all the time. Easy to make batches ahead of time and freeze.




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