Pierogies

Polish Pierogies - Minnesota 1989

Doug Ingredients:

• 4 Cups flour

• 2 eggs

• 1/2 Cup sour cream

• 1 Cup warm water

• 1/2 Teaspoon salt

Fillings and Shapes:

• Potato - Half Moon

• Prune - Rectangle

• Sauerkraut - Triangle

• Mushroom - Full Circle

Tools:

• Mixing Bowl

• Rolling Pin

• Circle Cutter 

• Square Cutter

• Cotton Flour Towels

Time:

• Total - 2.5 hours

• Mixing - 15-30 minutes

• Rolling - 30 minutes

• Filling - 30 minutes

• Drying - 1 hour

• Cooking - 10 minutes

Directions:

1. Mix the 2 eggs, 1/2 cup of sour cream, and salt in a mixing bowl until uniform.

2. Add the 4 cups of flour and 1 cup of warm water and mix until the dough feels smooth like velvet.

3. Roll out the dough to under an 1/16" thick.

4. Cut squares or circles depending on the filling.

5. Fill the dough shapes in the center being careful not to touch the edges with the filling.

6. Seal the dough shapes and mark with a fork to ensure they are sealed. A small amount of water can be used along the seam edge if the dough is not sealing well.

7. Place the sealed pierogie on the towels to dry.

8. Freeze until ready to serve.

9. When ready to serve, bring a pot of water to boil and boil the frozen or fresh pierogies for about 10 minutes.

Fillings:

Sauerkraut Filling

• 1/4 stick of butter and chopped onion

• Sauerkraut rinsed and drained

• Fry for 1.5-2 hours

• Turns white to golden brown and will sort of wilt.

1 Cup of sugar

1 egg

1/2 cup vegetable oil or shortening

2 or 3 Bananas 

2 cups sifted flour

1 teaspoon soda

1/2 teaspoon salt

Nuts are optional

Line loaf pan with wax paper.

Bake 1 hour 

15-20 minutes on 350

40-45 minutes at 325