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Pierogies Recipe

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

Caroline Muzynski
Added: Monday, November 3, 2008


4 c. flour
2 eggs
5 T. sour cream
6 T. oil
pinch of salt
about 3/4 c. water

Cheese Filling:
2 lbs. farmers cheese
1 egg plus 2 egg yolks
1/2 tsp. salt

Sift flour into large bowl. Make well in center and break eggs into well. Add sour cream, 3 T. oil and salt. Blend ingredients with your fingers. Gradually add water and work mixture into a smooth dough.

Divide dough into quarters. Cover 3 portions with damp cloth. On lightly floured board, roll 1 dough portion into a 1/16th inch thick rectangle. Cut into 3 1/2 to 4 inch circles.

Place 1 heaping tablespoon of filling into center of each circle. Fold dough in half over filling. Using your fingers, crimp edges closed to form a tight seal. Place each pierogie on a lightly floured backing sheet. Repeat until all dough and filling are used.

Bring a large saucepan of salted water to a boil. Drop several pierogies into the water and stir gently to keep them from sticking. Add a few more pierogies and stir. When water returns to a boil and pierogies float, remove them with a slotted spoon and drain. Repeat until all pierogies are cooked. Pat dry with paper towels. At this point pierogies may be refrigerated or frozen until ready to serve.

To serve, saute pierogies in melted butter until golden. Serve with sautéed onions.

Personal Notes:
Personal Notes:
For as long as I can remember, this has been our traditional Christmas Eve meal. Mom usually made several kinds of pierogies, and she served them with mashed potatoes with sautéed onions stirred in, and jello salad. Dad always rounded out his Christmas Eve meal with a glass of buttermilk and a side of "sledga" - pickled herring in sour cream.




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