Print Friendly Recipe
- My Mom's best dish
- 4 eggs
- 1 tsp (5 ml). salt
- 1 tbsp (15 ml). oil
- 1 cup (225 ml) water
- 5 cups (1175 ml) all purpose flour
- 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
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.