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Polish Pierogies
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My Mom's best dish


Serves/Makes:50 pierogies

  • Dough:
  • 4 eggs
  • 1 tsp (5 ml). salt
  • 1 tbsp (15 ml). oil
  • 1 cup (225 ml) water
  • 5 cups (1175 ml) all purpose flour
  • Filling:
  • 8 oz (224 grm). can sauerkraut, well drained
  • 1 large onion chopped
  • 1 small head cabbage, chopped fine
  • 1 lb (.5 kg). Farmers cheese or Riccata
  • 1/4 tsp (1 ml). each salt & pepper
  • Mix eggs, salt, oil, water and flour.
  • Knead until mixture becomes a smooth ball.
  • Wrap in plastic wrap and let rest at room temperature about 1 hour.
  • In a large skillet sprayed with Pam, saute cabbage, kraut, and onion until all is tender.
  • Remove from heat and stir in cheese.
  • Break off a fist full of dough and re-wrap unused portion.
  • Roll dough on floured surface, stretching to make 6 inch x 12 inch oblong or oval.
  • Drop heaping tbsp of mixture on bottom part of dough, about 2 inches apart (should make about 5 mounds.)
  • Fold top of dough down to cover.
  • With fingers, press around each mound and cut leaving 1/8" for sealing.
  • Pinch edges together with a little water to hold. Use fork to seal.
  • Drop a few pierogi's at a time into mildly boiling water for 1 minute.
  • Remove with slotted spoon and place on greased cookie sheet. Put wax paper between layers.
  • Freeze if desired. Once frozen, they can be packaged into freezer bags.
  • Fry in Crisco or butter when needed. I use Crisco for crispy results.
My family found plain cheese or potato pierogi too starchy. My mother has made these for years and now I keep a supply at all times. The trick is to roll your dough thin and pat down filling so they can be fried evenly. They are a little work, but very well worth it.

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