Directions: |
Directions:First make your fillings;
Potato Filling: Peel and quarter 4 potatoes, cover with water and boil until potatoes are soft. Mash the potatoes with 2 T butter, salt, pepper (to taste). This should yield about 2 cups. Add 1/2 Lb. shredded cheddar cheese.and mix until all ingredients are well blended.
Sauerkraut Filling: use about 2 C sauerkraut, drained. Season to taste with salt and pepper. Cook in oil or 1/4 C butter slowly until the kraut is nicely browned. Set the fillings aside.
Now put 1/2 C butter in a large skillet and slice your onions. Saute onions until they are transparent. Set the aside.
Dough:
Mix flour, eggs, salt and butter. Add enough water to make a medium soft dough. Knead until dough appears blistered. Dough should be soft. Divide into two portions. Roll out one portion, thin. Cut into 2 inch squares. Place a tsp. of filling on each square. Fold the square in half to make a triangle. Pinch the edges to keep the filling from coming out while they are cooking. Follow the same method for the remaining dough.
Drop each pierogi into boiling water, when they float to the top (about 10 min.) Lift with a slotted spoon and place in your serving bowl. Pour sautéed butter and onions over the top of each batch |
Personal
Notes: |
Personal
Notes: Everyone in my family loves pierogi. When I make them I always double the recipe.If you find you have too many at this time lay the extra pierogi out on a cookie sheet and set in the freezer until they are frozen then just put them in a freezer bag and pop them in the freezer. Anytime you want a few you don't even need to thaw them, just have boiling water ready, and take out how ever many you want. I have a large pampered chef cookie cuter to cut my pierogis then when I flip them over in half I seal them with the cookie cutter. I like my pierogis pretty full so I fill them with enough filling to make them nice and full but not too full the they will burst open when you boil them. You will learn from this recipe how to make pierogi and you will learn to adjust the amounts you need; such as the amount of butter you want to saute your onions and the amounts of onions you like to use. Have fun making them and enjoy.
This was always one of Susan's favorite foods to make.
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