POLISH PIEROGI

Polish Pierogi image

Provided by Linda Kauppinen

Time 4h

Number Of Ingredients 22

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3 c flour, sifted
1 large egg, beaten
3 Tbsp sour cream
1 tsp salt
1/2 c milk, whole
POTATO CHEESE FILLING
2 lb russet potatoes
1/4 lb velveeta cheese
1 small onion, diced and saute'd in butter
butter, melted
instant potato flakes, dry optional ( i dont use them)
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.
CHEESE FILLING
2 c farmers cheese or cheddar
NOTE: USE MILD OR MILDLY SHARP CHEDDAR CHEESE.
2 large eggs, beaten
2 Tbsp sugar
2 Tbsp butter, melted
pinch salt
mix ingredients together.
SAUERKRAUT FILLING
see the recipe for the polish sauerkraut recipe at the following link. https://www.justapinch.com/recipes/side/vegetable/polish-stewed-sauerkraut.html?p=15

Steps:

1. 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.
2. Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.
3. 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.
4. 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.
5. 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'