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Polish Pierogi's
Pierogi Dough:
6 cups flour
3 eggs
1/2 cup melted margarine
1/2 cup milk
1 teaspoon salt ( optional)
1 carton (8 oz.) sour cream |
Sauerkraut filling:
Sauerkraut, drain rinsed
Mushrooms , cut up
1 lb. Bacon
parsley and pepper
Cheese filling:
Farmers cheese (a lot)
1 egg ( hint, 1 egg per pound of cheese)
sugar ( to taste) |
Mix the dough ingredients together, add margarine slowly,
then let it rise.
Meanwhile, Cook all the sauerkraut filling ingredients
in a big pot for at least 1 hour, seasoning it to taste, stirring or else
it will burn!
Mix all the cheese ingredients together and taste to see
if you like it sweeter or not.
Have a big pot of boiling water on the stove.
Now roll out the dough, and with a big glass ( big enough
that when you fold over the circle it is big enough to stuff , but not
too big), Dip the glass in flour then the rolled out dough, then stuff
the dough with either the cheese or sauerkraut,. only on 1/2 of the dough.
Then pinch around the corners so that it will stay closed.
Now take the pierogi and when the water on the stove is boiling, put them
into the water.
Let them cook until they are floating on the top of the
water. Take out, fry them up in a skillet with butter, mushrooms and onions
until golden brown. Makes enough to freeze for later.
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