Description:

My Mom's best dish

Source:

Lilann

Serves/Makes:50 pierogies

Ingredients

• 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

Preparation

• 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.

Comments

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.