- 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