Polish: Pierogi 10 by Recipe Cottage

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	Pierogi 10

		Pierogi 2 cups all purpose flour 2 eggs 1/2 tsp salt 1/3 cup water Mound flour on bread board with a well in the center. Drop eggs and salt into well. Ad water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes. Divide dough into halves. Roll out 1/2 dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden. This recipe yields only about a dozen. I always double or triple it. If I'm going to go thru the trouble of making them, I'm going to freeze some too. If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan. Cheese filling: 1 tub dry curd cottage cheese or ricotta chives 1 tsp lemon juice 1 egg 1 Tbsp sugar (to taste) 1/2 tsp vanilla extract Mix. Sauerkraut and mushroom filling: 2 1/2 cups sauerkraut Boiling Water 1/2 cup chopped onoin 4 oz. mushrooms, sliced 1/4 tsp pepper 1 hard boiled egg, chopped 2 Tbsp sour cream Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix.