Polish Pierogi
By
Linda Kauppinen
@cyrene
3
★★★★★ 1 vote5
Ingredients
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3 cflour, sifted
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1 largeegg, beaten
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3 Tbspsour cream
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1 tspsalt
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1/2 cmilk, whole
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POTATO CHEESE FILLING
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2 lbrusset potatoes
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1/4 lbvelveeta cheese
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1 smallonion, diced and saute'd in butter
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·butter, melted
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·instant potato flakes, dry optional ( i dont use them)
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·peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
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CHEESE FILLING
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2 cfarmers cheese or cheddar
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NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
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2 largeeggs, beaten
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2 Tbspsugar
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2 Tbspbutter, melted
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pinchsalt
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·mix ingredients together.
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SAUERKRAUT FILLING
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·see the recipe for the polish sauerkraut recipe at the following link. Polish "Stewed" Sauerkraut
How to Make Polish Pierogi
- DOUGH:
Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working. - Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
- Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top.
Dip in melted butter.
Package in zip-loc bags. These freeze very well. - To heat and eat, saute' the pierogi in a pan of melted butter until golden.
Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them. - Chefs Note: If your pierogie is frozen, be sure the pierogie is thawed before you attempt to saute'. You can thaw to room temperature or you can put in a pan of boiling water for a few minutes to thaw then put in pan of melted butter and saute'