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 Mapes 7:37pm 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.