Pierogies

By KDCooks

Ingredients

• Dough:
• 2 C flour
• 2 eggs
• pinch salt
• 1 - 2 tablespoons, water
• Potato Filling:
• 3 lbs potatoes
• butter
• light sour cream
• shredded cheddar cheese (optional)
• salt & pepper
• Sauerkraut filling:
• - bagged sauerkraut
• 2 TB butter
• 1 small onion chopped

Details

Servings 3

Preparation

Step 1

Potato Filling (can make 1 day ahead):

Mashed Potatoes - boil potatoes about 8-10 minutes. Mash, add butter, sour cream, salt & pepper. Keep mashed potatoes on the thicker side.

Sauerkruat Filling (can make 1 day):
Squeeze the juice from the sauerkraut,get it as dry as you can. Melt butter and a small onion until translucent, put in sauerkraut and mix and remove from stove.
Refrigerate your fillings until you need them.

Dough:
Take flour, make the center hollow. Lightly hand beat eggs,pour into center of the out flour. add a pinch of salt. You have to work quickly so the egg does not seep out~~~ then you add water, a Tablespoon at a time until you get a dough you can roll.
Do not over work dough. Take half the dough(cover other half) roll out on floured surface. Use a water glass to cut out round shape.

Fill with filling, seal edge with fork dipped in water. Drop in pan of boiling water,when floats to top remove with slotted spoon. set on wax paper to cool
.
When you are finished making your Pierogie you Can put them in a single layer and freeze.~~~~~To serve, fry in butter and enjoy. I also fry up several onions in butter, to serve on top along with side of sour cream , side applesauce. P.S.~~~~This should make about 3 dozen. The filling is always unpredictable as to amount.