Dough
need:
2 eggs
1/2 cup vegetable oil
1 1/2 cups warm water
1 tbsp salt
5 cups flour
do:
1. Beat eggs with oil until it is light in color.
2. Add the warm water and salt and blend well.
3. Add small amounts of flour at a time to make a soft dough. You will eventually need to use your hands to mix in the flour, as the dough will stick to the spoon too much.
4. Knead well. Remove as much dough from your hands as possible when done.
5. Cover the dough and let it stand for at least 10 minutes. DO NOT chill.
Cheesy Potato Filling
need:
6 large potatoes
1 medium whole onion
1 medium onion, finely chopped
1 tbsp butter
1/2 lb. sharp cheddar cheese, grated
do:
1. Boil a large pot of water.
2. Peel potatoes and boil them with the whole onion.
3. Sauté the chopped onion in the butter until tender, but not brown.
4. When the potatoes are done, throw away the whole onion and mash the potatoes.
5. Combine the mashed potatoes, sautéed onion, and the cheese.
6. Cool this filling before using it in the pierogies.
Sauerkraut Filling
need:
2 cups sauerkraut
1 small onion, finely chopped
2 cups mushrooms, chopped
2 tbsp sour cream
1 tbsp butter
do:
1. Rinse sauerkraut, squeeze out any excess water and chop it.
2. Sauté the chopped onion in butter, then add the mushrooms and fry for about 5 minutes.
3. Add chopped sauerkraut and continue to fry until the flavors blend.
4. Transfer mixture to a bowl and combine it with sour cream.
5. Chill this filling before using it in the pierogies.
Cottage Cheese Filling
need:
1 cup cottage cheese
1 beaten egg
1/2 tsp salt
do:
Mix the ingredients together. This makes enough filling for 18-24 pierogies, so you may want to make more.
Final Instructions
1. Roll dough out until it is 1/8 to 1/4 of an inch thick.
2. Cut circles with a knife, a biscuit cutter, or the rim of a cup.
3. Place about a spoonful (or however much you like and can fit in a pierogi) on a dough circle and pinch the edges together with your fingers. Makes sure it is well-sealed, so that it does not open during cooking. P.S.: There is no right was a pierogi is supposed to look. Mine always turn out like half-circles or cresent moons. Yours may be circular.
4. Drop a few pierogies into a pot of boiling salted water. No more than a few at a time, or they will stick together. Stir occasionally to prevent sticking.
5. When a pierogi floats at the top, it is done. Remove them as they float.
I like my pierogies with sour cream, but they are also good with butter, fried onions, or crispy fried bits of bacon.
Pierogies freeze well in a single layer on a cookie sheet. Once frozen, they should be packaged in heavy-duty freezer bags. They will last about one week if only refridgerated. Microwave or fry with butter (and bacon, garlic, whatever else sounds good) to reheat or try a different style.