Pieroghi

prep time:: 1 hr
total time:: 2 hr

Makes 25-35 pierogies

Patty Blum

original recipe

ingredients

Ingredients needed

2 eggs
1/2-3/4 c water
1/2 tsp salt
2 c sifted flour
1 can sauerkraut
1 small onion
2 tbl vegetable oil

Potato Filling

3 large potatoes
1 tsp salt
1/4 lb american cheese

directions

Dough instructions

Beat eggs and water. Sift flour and salt together; mix gradually with egg mixture and work to firm dough. Cover, let rest 15 minutes.

Prepare filling

1
Sauerkraut Filling:
2
Drain and wash sauerkraut. chop fine. saute onion in oil, add sauerkraut and fry slowly until brownish. don’t burn.
3
Potato Filling:
4
Cook potatoes; drain and mash. Add salt and chopped cheese. (have cheese at room temperature)
5
You can combine sauerkraut and potatoes for a different flavor.

Dough/filling combination

Divide dough into 2 portions; roll 1/4 “ thick. Place 1 tbl filling in mounds 1/2” from one edge of round and about 2" apart. moisten edges; fold long edge over mounds; cut between them and press dough with fingers to seal edges. Pinch edges of dough 4 or 5 times around edges. Be sure they are sealed well.

Cooking directions

1
Drop Pieroghi into boiling water and cook about 5 minutes or until shining. Drain, remove to buttered baking dish.
2
Bake in moderate oven 10-15 minutes.
3
Serve with sauteed onions and butter.