Gram’s Homemade Pierogi & Fillings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
2 eggs
½ cup sour cream
1 tsp salt
1 tsp. baking powder
3 Tbl softened butter
2 1/2 cups flour
Mix all ingredients together, adding the flour last
Fillings:
Cheese
2 eggs
1 lb farmers cheese (Publix sells this near the cream cheese)
Pinch salt
Pinch pepper
Approx. 1 Tbl sugar
Sauerkraut
1 medium can sauerkraut; drained and rinsed; chop into small strands
Finely chopped onions
Finely chopped mushrooms
Saute in butter; Do this ahead of time so the butter solidifies; It’s not so messy when you fill the pierogi.
Mashed Potato
Mash however many potatoes you want and fill with either cubes of Velveeta or shredded Colby jack cheese.
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Directions: |
Directions:Divide the dough in two. Keep remainder covered with a damp cloth. Lightly flour a surface and roll dough out to approx. 1/8 thick and cut into 4 1/2 to 5 inch circles. Insert your favorite filling, fold over and press ends together with the tines of a fork.
Drop each pierogi into boiling water for about two minutes. When the pierogi floats to the top, it's done. Melt some butter in a pan and fry the pierogi's until a light golden brown. Serve with sour cream or sauteed onions on top. |
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Personal
Notes: |
Personal
Notes: The dough recipe makes approx. 10 - 12 pierogi's depending on the size of the circle you cut out.
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