1 cup water (enough to bind ingredients, but not sticky)
Instructions
Dough:
Mix dry ingredients. Combine eggs with 2/3 of the water, mix into dry gradually, then add more water until a fully formed well mixed ball comes away from the sides of the bowl. Let rest for 10 minutes - covered. Sprinkle a little amount of flour on board. Divide dough and roll thin. Cut circles with a large biscuit cutter or drinking glass. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Make sure edges are sealed tight before boiling. Drop the pierogi into salted boiling water. Cook for 3 to 5 minutes. Lift out of water with a perforated spoon.
Pierogi can be frozen after boiling. You can fry them immediately in a large skillet with sauteed onions and butter. Fry perogies on both sides till golden brown.
Cabbage filling:
1 small Head cabbage, finely shredded 5 10 oz. cans of sauerkraut
1 small onion
1 finely shredded carrot
3/4 teaspoon caraway seeds
10 Tbsp. butter
Salt and Pepper to taste
Shred cabbage, scald with boiling water to cover, bring to boil, and cook 15 minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. Separately, in skillet simmer chopped onion and carrot in 3 T. butter until tender. Add cabbage, sauerkraut, caraway seeds and remaining butter to onions in skillet, stir to mix ingredients, salt and pepper to taste, and simmer under cover till tender. Uncover and simmer a while longer, stirring constantly until moisture evaporates. Stain and press out remaining liquid. Chop fine. Allow mixture to stand in refrigerator (in covered bowl) overnight, prior to filling pierogi dough.
Mushroom Filling:
16 oz. Fresh, or canned mushrooms, finely chopped
1 carrot finely chopped
2 Onions, finely chopped
1/2 cup bread crumbs
1 clove garlic crushed and finely chopped
1 Tbsp. chopped parsley
4 Tbsp. butter
Salt and Pepper to taste
Wash, chop and simmer mushrooms together with onions and carrots in butter, let simmer about ten minutes uncovered, stirring occasionally. Add garlic and continue simmering 5 more minutes. Add salt, pepper, chopped parsley, and beard crumbs.
Potato Filling:
6 cups prepared Mashed potatoes
1 medium onion
salt and pepper to taste
1 tablespoon butter
2 tablespoons milk
Cook peeled potatoes or potatoes in jackets (skins), and peel under cold running water. Mash well . Meanwhile, lightly brown finely chopped onions in butter. Combine the potatoes with the onions, salt, pepper, milk, and butter.
Serving
Suggestions
Often served with sour cream
Originally Submitted
7/30/2007
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