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Pierogi Recipe

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This recipe for Pierogi is from Sophie's Secrets, 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:  
4 cups flour
2 tsp Crisco
1 pint sour cream
1 tsp salt
¼ cup ice water (to start)
8 oz. cream cheese
8 oz cottage cheese
2 ½ lbs potatoes (Idaho work best), cooked, peeled, and blended
1 onion, chopped and browned
salt and pepper to taste
Directions:
Directions:
Mix flour, Crisco, sour cream, and salt together with hands. Make a well and add cold water. Knead well, adding additional flour if needed. Roll out and cut into 72 pieces.

Mix potatoes, cream cheese, cottage cheese, salt, pepper and browned onions. Drop by spoonful into
dough cut outs. Seal filled cut outs.

To cook, drop into boiling salted water and cook slowly for 20 minutes. Drain and serve. Pierogi may also be sauteed in butter until golden after boiling.
Number Of Servings:
Number Of Servings:
72 pierogi
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
A labor intensive recipe, but it was always made with love. If you are okay breaking with tradition, wonton wrappers may be used for the dough. It cuts the work, and the end product is quite good.

 

 

 

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