Directions: |
Directions:Prepare filling.......In a large bowl, combine cheese, egg and egg yolks, salt & white pepper. Stir to combine. Makes about 4 cups or enough to fill 40-45 pierogies.
Lightly flour 2 baking sheets. Sift flour into a large bowl or onto a flat working surface; make well in the center. Break eggs into well. Add sour cream, 3 tbsp oil and salt. Blend ingredients with your fingertips. Gradually add water, working and kneading mixture into a smooth, pliable dough. Divide dough into quarters. Cover 3 portions with a damp cloth. On a lightly floured board, roll 1 dough portion into a 1/16 inch thick rectangle. Cut into 3 1/2 - 4 inch circles. In center of 1 dough circle, place 1 heaping tbsp filling. Fold dough in half over filling. Crimp resulting edge with your fingertips or a dinner fork, forming a tight seal. Repeat process until remaining dough is used, placing pierogies on lightly floured baking sheet.
Bring a large saucepan of salted water to a boil, using 1/2 tsp salt per 2 quarts water.
Drop 5 pierogies into boiling water. Stir gently to prevent sticking to the bottom. When water returns to boiling add 5 more pierogies. Stir carefully and cover with tight fitting lid. Cook over medium heat 4-5 mins or until they float. Drain in a colander and rinse with hot water. Pat dry. Repeat for all pierogies.
Melt butter in saute pan. Saute onions and remove from pan. Saute peirogies over medium heat until browned on both sides. Place in oven proof dish and keep hot in oven until all browned. Serve hot with sautéed onions. |
Personal
Notes: |
Personal
Notes: These are delicious but very time consuming. They may be made the same way, but with a fruit filling instead. Try blueberry or cherry. Cook fruit pierogies 10 -15 mins. Do not saute.
After spending hours making them, discovering that Winco and Walmart sell a great variety, lessened much anxiety.
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