"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pierogi (not Grandma's) Recipe

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This recipe for Pierogi (not Grandma's), by , is from The Rickes 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!

Debbie Rickes


For the dough:

6 c. flour
3/4 c milk
1 stick (1/4 lb.) butter or margarine
3 large eggs
1 c. sour cream

For cheese filling:

1 lb. Farmers cheese
1 egg
salt and pepper to taste

To make the dough:

Sift flour into large bowl.

Heat butter with milk(do not boil)

In a separate bowl, beat eggs slightly.

Add to flour all at once.--the butter, warm milk, eggs and sour cream.

Stir with a wooden spoon until dough sticks together.

Empty mixture onto slightly floured board and knead until smooth.

Divide dough into 4 pieces and roll each on board into a large , thin circle.

Cut into 6" circles -using a lid or cookie cutter.

Make cheese filling by mixing together cheese, egg, salt and pepper.

Add a good amount of filling to individual circles, leaving room to fold the circle in half and crimp the edges to form a pocket. (if you fill it too full, the pocket will open when cooking)

Drop the pockets into boiling water in a large pot (add 1 tbsp oil to water before bringing to boil)

Cook pierogi gently and return to a boil.

Pierogi will rise to top of pot. Let cook 5-6 minutes.

Drain with a slotted spoon gently into cold water(to stop cooking).
Take colander and drain cold water from pierogi.

Enjoy them as is or slightly brown them with butter or margarine.

Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
30 minutes plus cooking time
Personal Notes:
Personal Notes:
I've never made pierogis but my kids did with their Grandma Rickes. We used to love pierogis, hot from the boiling water, served with butter and sour cream. Leftover (if there ever are any) can be fried up with butter and served with sauteed onions.

I think Grandma may have used ricotta or pot cheese to make hers. And, pierogis can also be filled with mashed potatoes, a combination of mashed potatoes and cheddar cheese, mushrooms or sauerkraut.




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