5 lb. potato, 2 lb shredded cheddar, salt and pepper
SAUERKRAUT FILLING (makes 4 dozen)
1 head of cabbage, 1 lrg onion, 1 stick of butter, 1 lrg can of sauerkraut
Instructions
Add all the ingredients to make dough in a mixer and mix. Using flour and a rolling pin roll dough flat.
Use a pierogi maker, glass, or round cookie cutter to cut pierogi.
POTATO FILLING- Clean, skin, and boil potatoes until done. Mash like mashed potatoes but don't add butter (you can add milk if desired to thin).
SAUERKRAUT FILLING- Chop all ingredients finely and cook in a pan until done.
Put desired filling in pierogi, fold in half, and pinch edges.
Originally Submitted
10/21/2011
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