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Pierogi

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Ingredients/Components

eggs - 2 item
salt - 1/2 tsp
flour - 2 c
butter - 1/4 lb
water - 1/2 c
small onion - 1 item
Into a large bowl sift the flour
strong cheese white Cheddar, shredded - 1/2 lb
Mash and keep hot

How to make pierogi:

Beat eggs, water and salt until well mixed. Into a large bowl sift the flour. Add the eggs and water and mix well. Knead until firm and now let the dough rest in a covered bowl for 10 minutes. Divide the dough in half and roll thin. Cut circles with a large glass or biscuit cutter. Now place a small spoonful of filling onto each circle. Fold over and pinch edges together very firmly. Be sure to do this so that the filling won't come out. Drop pierogi into a large pot of boiling water to which you add a teaspoon of salt. Cook gently for 3 to 5 minutes. Lift out very carefully with a perforated spoon. Never crowd or heap the pierogi. The uncooked will stick together.Potato And Cheese Filling:6 small potatoes1 small onion1/4 lb. butter1/2 lb. strong cheese (white Cheddar), shredded Boil 6 medium potatoes until tender. Mash and keep hot. Fry small onion chopped in butter until light brown. Add 1/4 pound butter to the potato and 1/2 pound cheese and the onion. Add salt and pepper to taste. Mix well and fill pierogi. Serve with a dollop of sour cream.Variations: 1. Cream 1 cup cottage cheese with 1 tablespoon melted butter, 1 egg and a pinch of salt. Mix well and fill pierogi.

2. Rinse 2 cups sauerkraut and drain well; chop fine. Saute small onion in butter and add to kraut and cook until lite brown. Mix well and fill pierogi.

3. Combine 2 cups farmer cheese, 4 ounces cream cheese, 1 egg and salt (add a little sour cream if mixture is too dry). Mix well and fill pierogi.

Recipe categories: Appetizers, Main dish, Meat.

Rating:

3.6

Average rating: 3.6, total votes: 5

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Related ingredients:

cream cheese, eggs, pkg, salt, grated parmesan cheese, garlic salt