Pierogies

Ingredients

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 egg
• 2 teaspoons oil
• 3/4 cup warm water

Fillings

• Potato filling

  Mash four medium cooked potatoes, salt and add two ounces sharp cheese. Combine ingredients. (this is by far the most popular filling)
  
  

• Cheese filling

  1/2 pound dry cottage cheese. Mix well with 1 beaten egg.
  
  

• Prune filling

  1/2 pound prunes, seeded, cooked, and mashed. ... Ok, this one I've never tried.
  
  

• Cabbage filling

  1 head of cabbage (1 pound), chopped fine. 1 medium onion, chopped fine. 1/2 teaspoon salt. 2 Tablespoons shortening. Sauté onion in shortening. Add cabbage. Fry slowly until browned.
  
  

• Sauerkraut filling

  1 small can sauerkraut, browned in butter and seasoned.

Directions

Sift flour, baking powder, add egg and water to make a soft dough. Turn on lightly floured board and knead gently five (5) minutes. Allow to stand about ten (10) minutes before rolling. Roll dough very thin, cut in two-inch squares. Place a teaspoon of filling in center and fold the corners, seal the edges well by pinching.

The pieogies can be fried, boiled or baked.

Fried

Fry in deep fat, serve hot or cold, delicious if sprinkled with sour cream or melted butter.

Boiled

Cook in boiling water, allow to simmer until they float to the top, about five minutes. Drain. Fry chopped onion in butter and pour on top.

Baked

On a greased cookie sheet, scalded with boiling water and fried onions.

Home Recipes