Pierogi

You can purchase special pierogi forks for sealing and I'm sure you've seen the pierogi presses for sale,though I don't know how well they work.

Ingredients

• 2 eggs
• 1/2 c. water
• 2 c. flour
• 1/2 t. salt
• Cheese Filling:
• 1 c. dry cottage cheese
• dash of salt
• 1 T. sugar
• 1 egg
• 1 T. diced onions
• Sauerkraut & Mushroom Filling:
• 2 c. sauerkraut, drained and rinsed
• 2 c. mushrooms, chopped fine
• 1 small onion, chopped fine

Directions

Mix 2 eggs, 1/2 cup water, flour, and 1/2 tsp. salt. Let set for 10 minutes. Divide dough in half and roll thin. Cut circles with large biscuit cutter. Mix filling(see instructions below)and place a small spoonful of filling on one side of the circle. Fold in half. Moisten edges and seal firmly, making sure the seal is tight, to prevent filling from leaking out. Drop in salted, boiling water and cook 3-5 minutes. Lift from water with a slotted spoon. Drain well and brown in butter or serve with sour cream.

To make fillings:
Cheese filling--mix all ingredients together and fill.

Sauerkraut filling--In saucepan, add enough butter to saute onions and saute for about 5 minutes. Add salt and pepper to taste. Add sauerkraut and mushrooms and continue cooking until well blended. Fill.

Submitted 6/13/05.
Source: Michigan County Lines Magazine?
Submitted By: Linda wilson
lwilson@gatecom.com
Pierogi