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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pierogi Recipe

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This recipe for Pierogi is from Eat Like a Farrell, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
5 3/4 c. sifted flour
1/4 pound butter, melted
1/2 c. milk
3 eggs
1 c. sour cream
1 t. salt

Cheese filling:
2 1/2 pound farmers cheese
1 large potato, cooked and mashed
1 T. sugar
2 eggs
1 heaping T. sour cream
Finely grated onion/onion juice
Salt and pepper to taste

Sauerkraut filling:
2 pounds canned sauerkraut
1 medium onion finely chopped
2 small cans mushrooms or fresh mushrooms finely chopped
Directions:
Directions:
Dough:
Bring all ingredients to room temperature. Mix in a large bowl (use your hands) but do not over mix. While you are mixing the dough, warm a plate and large glass bowl under hot water. Put the dough on the plate and cover with the bowl for 30 minutes. Cut dough in half, and roll out on a generously floured board. Cut dough in squares (can also use round cookie cutter); fill, and fold over. Pinch and rub edges together to seal. Boil until they float (approximately. 3-5 minutes). Sauté in melted butter.

Cheese filling:
Bring all ingredients to room temperature; mix.

Sauerkraut filling:
Drain juice from sauerkraut- keep it! Boil sauerkraut 5 minutes, drain well. In the meantime, sauté the onion and mushrooms in butter or olive oil. Mix sauerkraut with Sautéed onions and mushrooms, add juice to taste. Salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8

 

 

 

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