Directions: |
Directions:Put ingredients in food processor and blend until it forms a ball. Remove, roll out and cut into circles (I use a 1 lb coffee can to make circles). Each ball will make about 10-12 circles. Put filling on one half of the circle and fold over to cover. Use fork dipped in flour to press edges together. Avoid getting filling on the edge of the dough as the edges won't seal as well. Lay out on cookie sheets to freeze, and then bag.
To serve, boil pierogi to cook, then saute' lightly in butter and onions.
Fillings:
Sauerkraut: Melt one stick of butter. Saute' some onion and mushrooms. Add 1 large can of sauerkraut that has been rinsed and squeezed dry. Add about 2 tbsp sugar. Cover and sauté slowly, turning once in awhile until brown. Makes approximately 24 pierogi (2 balls of dough).
Potatoes and cheese: Boil about 4 medium potatoes with salt. Drain and mash with butter. Add ˝ lb sharp cheddar cheese and beat until smooth. Makes about 48 pierogi (4 balls of dough).
Cheese: Mix 2 lbs farmers cheese with 2 eggs, salt and pepper, and some chopped onion. Makes approximately 40 pierogi (4 balls of dough) |
Personal
Notes: |
Personal
Notes: Ann and Jim visited us once when we lived in New Orleans, and while there Annie showed me how to make Pierogi. I didn't make them again until we moved back home, so I found myself talking to Annie (up in heaven) and asking her to refresh my memory. She must have heard me because I eventually got it right. I updated it a little bit by making 1 ball of dough at a time in the food processor. This way I don't worry about having too much dough and I can quit when I want to.
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