Pierogi dough

Pierogi dough

Ingredients/Components

• sugar - 1 tsp
• eggs - 4 item
• sour cream - 1/2 pt
• salt - 1/2 tsp
• flour - 8 c
• warm water - 1 item
• lemon juice - 1 tsp
• Add flour and warm water; mix until dough feels like velvet

How to make pierogi dough:

Mix eggs, sour cream and salt. Add flour and warm water; mix until dough feels like velvet. Roll out thin sheets. Cut circles; put filling on 1/2 of circle. Fold over and crimp edges with fork. Cook in boiling water until they rise to top. Makes 9 dozen.Fillings: Cabbage: Cook finely chopped cabbage and onion in butter. Add chopped mushrooms, if desired. Season. Drain excess liquid before filling pierogi. Boil until they float.

Potato: Mash boiled potatoes. Add American cheese and salt and pepper. Fill; boil until they float.

Cheese: Mix dry cottage cheese or farmer cheese to egg until it sticks together; season. Fill; boil until they float.Prune:1 c. prunes1 tsp. sugar1 tsp. lemon juice Soak prunes overnight. Cook with lemon juice and sugar. Mash and cool. Fill pierogi; boil until they float.

Recipe categories: Low sodium, Russian, European.