Ingredients: |
Ingredients: Dough: Mix all ingredients until dough is smooth.
3 cups flour
⅛ lb. melted margarine
¼ cup milk
2 eggs
¼ pint sour cream
1 tsp. salt
Sauerkraut Filling: Drain and rinse sauerkraut. Saute onions in oil (not butter or margarine) until brown. Mix onion and sauerkraut together. Chill before using, at least a couple of hours. Overnight is best.
1 can sauerkraut
3-4 good sized onions
¼ tsp. baking soda
⅛ cup vinegar
Salt and pepper to taste
Cheese and Potato Filling: Cook and mash potatoes with margarine, no milk. Don't want it soupy. Mix in cheese with spoon. Add parsley, pepper and Mrs. Dash. Chill before using, at least a couple of hours. Overnight is good.
3-4 potatoes, margarine
1½ lbs. farmers cheese
Parsley, pepper, Mrs. Dash
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Directions: |
Directions:Take a piece of dough and roll it in your hands until you have a piece of dough roughly ½ to ¾ in diameter. Pinch off a thumb's knuckle worth of dough. Roll out the piece of dough into a thin circle. Fill dough with approximately 1 tsp. of filling. Fold dough and pinch around (so you have a half moon shape).
Boil a pot of water with oil in it. Place approximately 15-20 pierogi in boiling water. When pierogi floats to the top of the water, cook for 5 minutes. Remove from water and place in a bowl. Using a pastry brush, brush each one with oil so they don't stick. Eat with sauteed onion or fry them before eating. |
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