Eastern European Pierogi
6 cups flour
10 oz. sour cream
1-1/2 tbs salt
1-1/2 tbs baking powder
2 1/2 lbs. potatoes, cooked -- mashed
3/4 lb. cheddar cheese -- grated
1/2 stick melted butter
5 eggs -- (reserve 1 egg white)
TO FRY PIEROGI:
1 stick butter
1 cup chopped onions
Combine mashed potatoes, grated cheese, melted butter and 4 eggs.
Separate remaining egg and put yolk into the filling, the white
into a small bowl and set aside. An empty soup can may be used
to make circles out of rolled dough. Egg white is used to seal
filling inside dough circles.
Combine ingredients for dough, adding a sprinkling of water if necessary.
Roll out dough, press out circles. Brush egg white all around inner
edge of circles. Put 1 tablespoon filling in center; top with
another circle and press with fork to seal edges together.
* Prepare to cook pierogi:
Put water into deep pot and bring to boil. Drop pierogi into water a few
at a time. They will sink to the bottom and when they float to the surface,
remove and drain.
Repeat until all pierogi are cooked. In heavy skillet melt butter and add
onions. Cook onion until transparent; add pierogi and fry golden.
Serve hot with onion.
*Prepare to freeze:
Dust with flour, put on cookie sheet and freeze. When ready to use, put
frozen pierogi in boiling water and proceed as above.
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