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Pierogies
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| Dough: | |
| 2 Cups | flour |
| ½ teaspoon | salt |
| 1 large | egg |
| ½ Cup | sour cream |
| ¼ Cup | butter |
| 8 Cups | flour |
| 1.5 Tablespoon | salt |
| 4 large | eggs |
| 1 Cup | sour cream |
| ~ ¾ Cup of water | |
| ½ Cup | butter |
| 1. Mix together the flour and salt. Beat the egg, and then add to flour mixture. Add the sour cream, softened butter pieces, and water and work dough until it loses its stickiness (5-7 minutes). Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (up to 2 days). Roll until approx. 1/16” thick. Fillings: Potato fillings (100 – 130 pierogies) ~ 3 lbs. Of potatoes | |
| Salt | |
| Pepper | |
| (Optional) | |
| 2 large | onions, (sautéed in butter) |
| 8 oz. | shredded sharp cheddar |
| Cubed ham | |
| Bacon, (broken into bits) | |
| Sauerkraut filling (50 – 80 pierogies) | |
| 4 lbs. | sauerkraut |
| 2 lbs. | yellow onions |
| 2 tablespoons | sugar |
| Salt | |
1. Drain and rinse sauerkraut. Chop onions and sauté in butter, adding sauerkraut and sugar (add more butter) once the onions become translucent. Fry until golden brown and then add salt and pepper.
For cabbage filling, do the same for the cabbage as for the sauerkraut filling. Chop a small head of cabbage fairly fine. Fry in butter until tender. Season with salt and lots of pepper.
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