pierogis

By momofsixplus1

A triple batch of dough uses 1 whole farmers cheese, 2 jars of sauerkraut

making the pierogis; roll-out part of the dough as you would a pie crust. cut into circles with the rim of the cup. roll each circle into an oval shape. Place a tsp of filling into 1/2 of the oval. wet the filled sides edge with a pastry brush dipped in cold water. fold the top part of the dough over the filling and squeeze edges together. with a fork dipped in flour,make an edge. Finish all the pierogis and let them aly on a cloth to dry for 1/2 hour. when ready, boil in salted water. AFTER they have floated to the top, turn. Remove with a slotted spoon to drain. Cooking time is approx 10-15 minutes. cool. at this point, they can be frozen for future use or fried in butter for immediate serving.

Ingredients

• dough(1 recipe)
• 1/2 cup sour cream
• 2 eggs
• 1 tsp salt
• 1 tsp baking powder
• 3 tbs soft butter
• 1 1/2 cup flour
• dough;(3 recipes)
• 1 1/2 cups sour cream
• 6 eggs
• 3 tsp salt
• 3 tsp baking powder
• 9 tbs soft butter
• 7 1/2 cups flour
• fillings;
• 4 stalks finely chopped celery
• 1 finely chopped onion
• 4 tbs butter

Preparation

Step 1

prepare dough by mixing all ingredients together thoroughly. set aside until fillings are ready.If any dough is left over, pinch off pieces and make noodles.

fillings;saute all ingredients until transparent. salt and pepper to taste.

sauerkraut: wash off sauerkraut in colander. Place in pot with 2 bay leaves and pint of water. Boil for about 1/2 hour. Strain until all water is done. Mix in 1/2 of the celery/onion mixture. set aside.(note:you may also add sauted mushrooms,if desired)

cheese;mix farmers cheese with the rest of the celery/onion mixture, 2 leaping tbs sugar and 2 beaten eggs. Blend well. set aside.