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Pierogi Recipe

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This recipe for Pierogi, by , is from The Van Hook/Harnagel Family Cookbook , 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!

Contributor:  
Contributor:  
Jana & Bryan

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cup flour, possibly more
1 teaspoon salt
1 egg
2 tablespoon sour cream, preferable regular
1/2 cup lukewarm water

FILLINGS
Sauerkraut, Bacon, and Onion (makes 40-50)
2 large cans of Frank's sauerkraut Drained well
1 pound bacon, cut in small piece, cooked
2-3 large onions,finely chopped
Salt to taste
Mix all together for filling


Potato, Cheese, and Chives (makes 60-80)
5 pounds potatoes, cooked and mashed
Sharp cheddar to desired consistency
1/2 cup chives
salt and pepper to taste
Mix all together for filling

Directions:
Directions:
DOUGH

Mix all the ingredients together and Knead just a bit
Dough will not be very smooth and will be quite sticky

Let stand covered with an inverted bowl for 1/2 hour before using.

How to Mold Pierogi:

Divide dough into 2 pieces. Cover the second piece with the mixing bowl and thinly roll the first piece out onto a floured surface to just under 1/8Ē thickness.

Use a 3Ē diameter round cookie cutter to cut circles from the dough, keeping them as close as possible (collect scraps and place under the bowl to re-use). Add 1/2 teaspoon of potatoes over each round.

To form pierogi, pull the 2 edges together and pinch tightly to seal. To ensure a tight seal, crimp the edges a second time with a pinch and twist motion. Cook or freeze pierogi for a future dinner (see freezing instructions in post).

How to Make Bacon Topping:

Make the topping before boiling pierogi so itís ready to drizzle over pierogi to prevent sticking. In a medium skillet, saute 4 oz chopped bacon. Once crisp, melt in 2 Tbsp butter and remove from heat.
How to Cook Pierogi:

Bring a pot of water to a rolling boil and add 1 Tbsp salt. Add fresh or frozen pierogi. Once they are floating and water is back to a boil, cook additional 3-5 minutes or until dough is very tender. Remove to a bowl with a slotted spoon drizzling buttery bacon between layers.

OR

Per: dozen Pierogiís cut into small pieces 6 strips of bacon and thinly slice a medium onion. Add bacon Pierogiís and onions to a large skillet and cook over medium heat. Cook bacon Pierogiís and onions to desired crispness.

Personal Notes:
Personal Notes:
How To Freeze Pierogi:

Generously dust a baking sheet with flour and arrange pierogi so they are not touching then cover loosely with plastic wrap and place in the freezer. Once frozen, transfer to a large zip-loc bag. Pre-freezing in a single layer keeps them from sticking together in the freezer.

 

 

 

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