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Pierogi

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Ingredients/Components

milk, scalded and cooled - 1 c
eggs, slightly beaten - 3 item
flour - 4 c
oleo, soften - 1/2 c
salt - 1/2 tsp
Cut circles 3 to 4 inches in diameter
large onion, chopped - 1 item
salt, pepper and sugar to taste - 1 item
Sauerkraut Filling:1 can kraut, rinsed
caraway seed - 1 tsp
water - 2 c
strips bacon, cut up and fried with 1/2 chopped onion - 5 item

How to make pierogi:

Combine above ingredients and roll out as pie 1/4 at a time. Cut circles 3 to 4 inches in diameter. Put about 1 tablespoon filling (to follow) in the center of each circle. Fold over and dampen edges to seal. Cook a few at a time in slow boiling water. Brown slightly in butter. Good served with sweetened sour cream.Cabbage Filling:1 head cabbage, shredded1 large onion, chopped salt, pepper and sugar to taste Fry in butter until no liquid remains.Sauerkraut Filling:1 can kraut, rinsed1 tsp. caraway seed2 c. water5 strips bacon, cut up and fried with 1/2 chopped onion Simmer kraut, seed and water for 1/2 hour; drain. Add to bacon-onion mixture and fry 5 minutes.

Recipe categories: Appetizers, Main dish, Meat.

Rating:

3.4

Average rating: 3.4, total votes: 7

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