Directions: |
Directions:In a bowl beat eggs, salt and shortening. Add flour and water as needed to make a pie dough consistency. Knead until smooth. Divide dough into two parts. Roll each portion to a thin dough. Using a round cutter (drinking glass, etc.), cut out dough and place filling on each round of cut-out dough. (A round of dough 3 inches in diameter takes about 1 tsp. of filling.) Fold each round with filling in half and pinch edges tight to keep filling from escaping while boiling. Drop these rounds with filling into boiling water, cooking until the pierogi float to the top (about 10 minutes). Drain or pick off with a spoon and let drain in a colander. These may be served by pouring heated butter over the top of the pierogi, or by lightly pan frying the pierogi on each side with butter (and onions if preferred).
Filling Suggestions:
Traditional Filling:
Fry chopped onion in 1/3 stick of butter until onion is soft. Cook potatoes and mash until all lumps are gone. Add the fried onion and the rest of the butter to the mashed potatoes. Season with salt, pepper and/or garlic to taste. Mix well and refrigerate until ready to fill rounds.
Other fillings may also be used such as:
-Cooked sauerkraut (be sure to drain well before filling rounds)
-Cheese and potato
-Shaved/chopped ham and cheese
-Assorted fruit fillings, etc. |
This recipe for Pierogi is from