Ingredients: |
Ingredients: Medium to Large Head of Cabbage
Crowley’s Farmers Cheese – 7.5 oz
2 Large Onions
2 sticks of Butter,
Salt, & pepper to taste
10 cups of flour, (depending on size and number of each pierogi made)
2 Cups of Water
1 egg per dough ( usually 2 doughs)
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Directions: |
Directions: DIRECTIONS:
Cabbage Filling
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• Boil cabbage, after grating into small pieces, in salted water until soft. Drain water and let cool. Cabbage need to be squeezed, removing as much water that you can.
• Sauté onions in pan with 2 stick of butter. Onions should be diced up small. Cook until they are soft (look transparent) remove and mix with the cabbage when done. Mix until the onions are evenly spread within the cabbage. Add additional salt and butter to taste.
• Let mixture cool and than add the farmers cheese. Add salt to the cheese while breaking it apart before adding it to the cabbage. Taste and add enough butter, salt, and cheese to your taste to cabbage mixture.
• Form the mixture on a teaspoon into a ball to insert on the dough.
Making Dough:
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• Dough is made from mixing in 3 cups of sifted flour seasoned with salt and pepper, & 1 egg beaten into 1¼ cup of cold water. Add the water and egg mixture to the flour a little at a time. Knead the dough until it is no longer sticky inside. Roll out on floured surface to 1/8 inch thick. Place the cabbage mixture onto the dough and pull the dough over the top causing a pocket. Squeeze the air out and seal the edge of the dough by cutting with a small cup. Now crimp the edge of the dough with fork or fingers to make a good seal. (If the two dough edges do not stick you can place a little water on your finger and moisten the dough between the two edges to reseal.
• Boil water with 1 tablespoon of salt and 1 tablespoon of grease. When the water is boiling add the Pierogi (6) at a time, carefully. When they float to the top, set the timer for 9 minutes. Remove after 9 minutes and place into bowl with cold water and than remove the pierogi and drain. At this point they should cool and can be frozen, refrigerated or eaten. We have enjoyed frying them in butter with onions.
To refrigerate, place pierogis on a sheet to put in refrigerator or freezer for a few minutes before storing in a plastic gallon bag. This will stop them from sticking once in the freezer bag.
If frozen, first thaw than fry in butter until browned or your preference. |
This recipe for PIEROGI ( FARMERS CHEESE, CABBAGE, AND ONIONS) is from