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Pierogies

My pierogie recipe is to just make a basic egg-noodle batch. Pile
some flour on a [clean] countertop. Make a depression in the
middle. Break an egg into the middle. Fold the flour into the
egg until well mixed. Cover and let rest at least a 1/2 hour.

Roll out the noodle dough as far as you can. Cut into rounds or'
squares (your preference, squares make for less waste). Fill with
your favourite filling, fold over, seal edges with some flour/water
paste and press with a fork. Let rest for an hour.

Boil pierogies for a couple of minutes, until they float. Drain.

Melt some butter in a frying pan. Sautee pierogies in the butter
until lightly browned on both sides. Serve.


Fillings:

My ex-hubby's Babcia would fill with cottage cheese or prunes.
I've seen in (US) grocery stores potato-cheese filling or sauerkraut
filling. I've read of Russian pierogies with a meat/vegetable
filling. I don't know your pierogie experience, so cannot offer
suggestions.

These were always served Christmas eve and [I think] on Easter
Sunday. Babcia always made kapusta (sauerkraut, Polish style
cabbage) on these occasions, too.

Kapusta

Open up a couple of large cans of sauerkraut. Drain and rinse
well. Place in a large saucepan with a potato, and enough water
to cover. Bring to the boil, let simmer a while. Drain and rinse.
Repeat this process until the potato starts to fall apart. Add
hard green peas and black mushrooms, plus some pork fat-back which
has been fried up a bit. Stir all ingredients together until the
potato has literally fallen apart, making a slightly creamy sauce.
Simmer a while longer.

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