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Print Friendly Recipe Recipe Information Source: Helen Binkewicz Ingredients 3 cups (700 ml) flour 2 eggs 1 cup (225 ml) sour cream 1/2 tsp (2 ml) salt Filling: 5 potatoes 1 onion 3 slices American cheese oleo or butter Preparation Saute onion in oleo. Boil potatoes; drain. Add onion to potatoes. Add cheese and mash. Set aside. Combine flour, eggs, sour cream and salt. Knead together for 10 minutes. Divide into 3 portions. Roll out dough, cut into squares. Put one tsp of filling into each square, fold over dough and seal edges. Place about 1 1/2 dozen pierogi into half a kettle of boiling water for 5 minutes. Drain. Serve warm. Comments Helen Binkewicz, "Favorite Recipes Collected by St. Mary's Ladies Guild," St. Mary's Carpatho-Russian Orthodox Church, Endicott, NY, 1984, p. 258.

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