Pierogi

Janet Smith

Gram Smith’s recipe and loved by one special vegetarian in our family, Siera.

ingredients

1 pint sour cream
1 whole egg and 1 egg yolk
1 tsp salt
4 C flour
1 tsp baking powder
8 big potatoes
2 - 2 1/2 C longhorn cheese

directions

1
Mix sour cream, egg and egg yolk, and salt and beat with beater. Add 2 cups of flour and mix. Add baking powder and 2 more cups of flour. Mix well.
2
Cook potatoes until tender. Mash the potatoes and stir in the cheese.
3
Sprinkle flour on your work surface. Take a small amount of your dough and roll out to about 1/2 inch thick. Using a round cutter, cut circles from the dough. Fill each circle with potato mixture and fold over to form a half circle. Crimp the edges with your fingers. Make sure they are well sealed. Continue until your dough is gone.
4
Spread the pierogi out on towels to dry. When dry, bring water to a gentle boil and drop in pierogi, a few at a time and boil until they come to the surface. Drain well. Dip in melted butter. Serve with extra melted butter, and if desired, sauteed onions and/or white sauce.

notes

This is our Christmas Eve tradition. We have pierogi, butter beans, and fresh french bread. Sometimes we also make smoked kielbasa with, and without, sauerkraut.

Source: Janet Smith