Lightly flour 2 baking sheets. Sift flour into a large bowl; make
a well in the center. Break eggs into the well.
Add sour cream, 3 tbs. oil & salt. Blend the ingredients with
your fingertips. Gradually add water, working & kneading the
mixture into a smooth, pliable dough.
Divide dough into quarters. Cover 3 portions with a damp
cloth. On a lightly floured board roll 1 dough portion into a
1/16th inch thick rectangle. Cut into 3 1/2-4" circles.
In center of 1 dough circle, place 1 heaping tbs. filling.
Fold dough in half over filling. Crimp resulting edge with your
fingertips, forming a tight seal. Repeat process until remaining
dough is used, placing pierogies on lightly floured baking
Bring a large saucepan of salted water to a boil, using 1/2 tsp.
salt per 2 qts. of water. Drop about 5 pierogies into boiling
water. Stir gently to prevent from sticking to bottom. When
water returns to a boil, add 5 more pierogies. Stir carefully.
Cover with a tight-fitting lid. Cook pierogies over medium heat
4-5 minutes or until they float.
Gently remove pierogies from pot; drain in a colander. Rinse
with hot water. Repeat until all pierogies are boiled. Pat dry
with paper towels.
For savory pierogies, heat remaining 3 tbs. oil in a large
skillet. Add 10 boiled pierogies; saute' over med. heat until
browned on both sides, 5-6 min. Serve hot garnished with
sauted onions. Makes about 70.
2 lbs. dry cottage cheese(4 cups)
1/2 tsp. salt
1 egg plus 2 egg yolks beaten
pinch of white pepper
Using a food processor with metal blade, process cheese.
Do not puree or process too fine.
In a large bowl, combine cheese, egg & yolks of eggs, salt &
pepper. Stir to combine. Makes about 4 cups or enough to fill
1 lb. sauerkraut
2 tbs. butter or margarine
1 med. onion, chopped
pinch of salt
freshly ground black pepper
In a medium saucepan place sauerkraut and enough water to
cover. Simmer uncovered over low heat for 30 min. Drain
well. Using a food processor with a metal blade, process
sauerkraut. Do not puree too fine. Melt butter or margarine in
a large slillet. Add onion; saute' over medium heat until tender.
Blend in sauerkraut, salt & pepper. Let cool. Makes about 4
cups or enough to fill 40-45 pierogies.