Monday, December 15, 2014

Pierogi recipe

I received this recipe from cousin Marilyn.

Pierogi Sauerkraut Filling

1 large can sauerkraut (we use sauerkraut with seeds)...drain and chop
Salt and pepper to taste
Dice med. onion and saute in butter
Cook together for about one hour

Pierogi Cheese Filling  (Mom doubles this recipe)

Make day before--Keep in refrig.
8 oz. DRY cottage cheese
Med.onion..saute in butter
2 egg yolks
Salt and pepper
Bit of sugar
Mix together

Pierogi Potato Filling

About 4 potatoes..mashed
4/5 Tblsp. saute onions
4 oz. cream cheese
Salt and pepper
Pierogi Dough...
Pierogi Dough...6 cups flour--6 Tblsp butter/oleo--1 tsp salt. Cut butter into flour and salt. Mix together.. 6 eggs--6 Tblsp sour cream..add to to flour mixture--slowly add 6 Tblsp water. Knead well and roll out. Thickness of pierogi dough...about 1/8"--1/4" thick.

Marilyn Rajewski Mapes7:37pm Dec 14
Mom's tips for pierogi...good size-3 3/4" round. Use lots of flour on surface that you lay the made pierogis on..even rub a little flour on pierogi. HANDLE CAREFULLY! After sealing pierogi..stretch VERY CAREFULLY. If pierogi won't close good use a speck of water..but wipe hands dry.


After making pierogi, boil 8-10 minutes  (about 12 at a time depending on pan size)--spray cookie sheet with Pam..layer pierogi--put wax paper in between, spray each pierogi with Pam for each layer before putting wax paper in .  Fry in butter and bread,  crumbs.  HANDLE CAREFULLY!  If you freeze them, (as I always do--after getting my belly full of fresh ones)...freeze them after boiling.  Let them cool.  Then fry them when you take them out to use.



Lucie Haskins said...

These filling recipes are wonderful!

Do you have a favorite pierogi dough recipe?

David and Joan Piekarczyk said...


Lucie Haskins said...