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LOCATION: Recipes >> Polish >> Pierogi 18

Print this Recipe    Pierogi 18

Pierogie Dough

6 cups flour
3 tbsp sour cream
1/2 lbs margerine
1 1/4 cup water

Mix all ingredients well and knead slightly. Use very little flour
for rolling out. If you knead it alot the dough will be more rubbery.


Sauerkraut and mushroom filling

4 cups sauerkraut
4 tbsp vegetable oil
2 cups mushrooms, chopped
salt to taste
1 large onion, chopped
pepper to taste

Rinse sauerkraut well in cold water,squeeze dry and chop very fine.
Cook the onion in oil until tender,add chopped mushrooms and cook
for a few moments. Add sauerkraut and season the mixture with salt
and pepper. Cook over low heat for 15 minutes or until the sauerkraut
is tender and the flavors are blended. Chill thoroughly. Fill
after chilling.


Cheese Filling

1 lb. dry cottage cheese
2 egg yolks
1 tbsp sugar

Combine all ingredients well. If cheese is very dry add 1 extra
egg yolk or 1 tbsp sour cream. Fill pierogi.


Cottage Cheese and Potato filling

3 large potatoes
1 egg
1/2 lbs dry cottage cheese
1 tsp salt

Boil, drain and mash potatoes. Combine all ingredients and mix
well. Fill pierogi.


Cheddar Cheese and Potato filling

6 large potates
1/2 lbs mild or old cheddar cheese,grated
1 whole onion
pepper to taste
1 tbsp butter
1 onion, finely chopped

Boil potatoes with 1 whole onion. Saute chopped onion in butter
until tender but not brown. Drain potatoes, discard whole onion
and mash. Combine all ingredients and mix well. Cool and fill


Fresh fruit filling

Sprinkle fresh blueberries with sugar to taste, then fill.

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