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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
- 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.
- 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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