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Pierogi Recipe

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

Joann Childers
Added: Tuesday, September 29, 2009


3 1/2 c. flour
1 egg
1/2 tsp salt
1 c. water

Sauerkraut Filling:
1 oz. dried mushrooms (softened in water)
2 lbs sauerkraut
1/4 c. fried onions
2 1/2 oz bread crumbs

Cheese Filling:
2 egg yolks
1 T. butter
1 lb. farmer's cheese (mashed)
1 T. sugar (optional)

Place flour on board - make a well in the center - add egg and salt
Gradually add water, while mixing well to make a firm dough
Knead dough - roll out thinly
Cut into 3 1/2 inch circles
Place a spoonful of filling on each circle
Fold over pressing edges together tightly
Cook in boiling salted water for 3 - 5 minutes

Sauerkraut Filling:
Cook softened mushrooms and sauerkraut in a small amount of water
Strain through a cheesecloth and twist to remove excess water
Add fried onion, bread crumbs to kraut
Add salt, sugar and pepper to taste

Cheese Filling:
Cream egg yolks and butter
Combine with cheese
Salt to taste
Mix thoroughly
Add sugar for a sweeter filling




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