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Helen Binkewicz

  • 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
  • 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.
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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