Pierogi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough ...
6 c. flour
1/4 lb. margarine
1 tsp. salt
3 tbsp. sour cream
1 c. warm water (microwave)
3 tbsp. instant potato or potato water
2 eggs beaten
Fillings ...
Sauerkraut - - - - - - - - - - - - - -
1 large can or bag sauerkraut
1 stick margarine
2 eggs beaten
1-1/2 onions
Cabbage - - - - - - - - - - - - - - - -
1/4 medium head cabbage
1 onion
margarine
1 egg
cottage cheese
salt and pepper, to taste
Potato - - - - - - - - - - - - - - - - -
4 lbs. potato
1-1/2 onions
lots of margarine
cheese (any kind)
salt and pepper, to taste
Cheese - - - - - - - - - - - - - - - - -
1-1/2 c. farmers cheese (can be found at Jewels)
1 egg beaten
3 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon (optional)
1/4 c. raisins (optional)
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Directions: |
Directions:Cut margarine into flour and salt, add sour cream. In separate bowl microwave water about 30 seconds and beat in with whip 3 tbsp. instant potatoes if no potato water is available. Add 2 eggs beaten. Add all to flour mixture. Take 1/4 dough and roll out; place on pierogi form; fill; roll another 1/4 dough; place on filled dough; roll to cut. Put pierogi in boiling water for 5 minutes; place on greased pan to cool; move to a 2nd pan to store temporarily.
Filling preparations:
Sauerkraut
Rinse sauerkraut under cold water and squeeze out juice, then squeezing again and again. Heat margarine and sauerkraut in sauce pan; add lots of pepper; cool; break eggs and beat into cooled sauerkraut. (Nov 2002 ... 2 lg. bags of kraut yielded 10 dozen pierogi.)
Cabbage
Cook 1/4 cabbage; drain well; dice; drain again; saute onions and butter/margarine; add cabbage; cool slightly; add egg and cottage cheese; salt and pepper to taste.
Potato
Boil and drain potatoes; put back into pot; add lots of butter; add cheese (any kind); add onions; salt and pepper; beat with blender. (Nov 2002 ... 8 lbs. potatoes yielded 25 dozen pierogi.)
Cheese
Press cheese through sieve; add all remaining ingredients. (Nov 2002 ... 4 containers of cheese yielded 10 dozen pierogi.)
All can be frozen for future use.
To Cook:
(1) Boil for a few minutes until they float ... or
(2) Fry in butter over medium to low heat. Sprinkle with sugar ... or
(3) Sprinkle with sugar and bake until hot. |
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Personal
Notes: |
Personal
Notes: Makes enough for 4 batches dough (we made 8 dz. potato and 5 dz. kraut) (Dec 2000)
Recipe as taught to us by Rita Krygowski. Thank you Rita!
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