 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
|
Mmmmm, we love pierogies in our family. Ingredients:
dough |
4 cups flour |
2 tsp. salt |
2 tbsp. olive oil |
2 eggs well beaten |
1 cup water |
note: i sometimes add sour cream to the dough mixture. |
fillings |
potato |
3 cups mashed potatoes |
1/2 cup chopped onion |
1/2 cup cottage cheese |
2 tbsp. vegeatble oil |
salt and pepper to taste |
saute onions in oil, season, add potatoes and cottage cheese and mix well. |
kapusta (sauerkraut) |
2 cups sauerkraut |
4 tbsp. vegeatble oil |
1/2 cup onion, chopped |
pepper to taste |
bring sauerkraut to boil in some water. rinse, cool, drain and squeeze out water. chop finer if you want. saute onions in oil and add to sauerkraut, season to taste. |
prune |
1 cup prunes |
1/2 cup water |
honey to taste |
bring prunes and water to a boil, let cool and drain. chop prunes very fine and add honey to taste. |
Directions:
1. Dough:
2. Combine flour and salt.
3. Add the remaining ingredients.
4. Kneed until smooth and elastic.
5. Cover and let stand for at least 15-20 minutes.
6. Roll out thin on a floured board or surface.
7. Cut out 3 rounds with a cookie cutter, drinking glass or beer mug.
8. ~*~*~*~*~*~*~*~*~*~*~*
9. To make:
10. Add 1 Tbsp. of filling to each round of dough. Fold over and pinch the dough together sealing well. When boiling add a little salt and oil to the water so they don't stick together. When they come to the surface, they're ready. I like to lightly fry them in a little oil and butter before serving. Garnish with freshly chopped parsley and sour cream on the side.
|
|