Pierogi's (Denise Parmenter)

By lisapearce

Ingredients

• Each recipe makes 5 dozen Pierogi's
• Dough
• 10 Cups flour (2.5 lbs.)
• 1 Egg
• 3 to 3.5 cups Hot water
• 5 lbs russet potatoes
• 3 cloves garlic
• 1 stick butter
• 1/2 cup sour cream
• 3 oz. cream cheese
• 2 - cups shredded mild cheddar cheese
• apx. 1/2 cup milk (adjust as needed)
• 2 bags (32 oz each) sauerkraut
• 1 lb bacon cut fine
• 1 onion finely diced.
• Center balls should be about 3 TBS.

Preparation

Step 1

Potato filling:
Peel and cut potatoes, and biol with cloves garlic. Drain when soft, discarding garlic. Mash potatoes with butter, sour cream, cream cheese an milk. Add apx. half pound crispy bacon, crumbled. When still warm/hot mix in 2 cups mild cheddar cheese. Let cool, once cooled use large scoop and scoop potatoes onto wax paper lined tray. May be done the night before.

Sauerkraut filling:

Rinse and drain Kraut (squeezing out all water)
Saute onions and 1/2 lb. bacon until bacon is crispy and onions are tender. Add sauerkraut and cook until kraut is browned. Let cool Use large scoop and scoop onto wax paper lined tray. May be done the night before.

Put 10 cups flour into bowl making well in center. Add egg and start mixing, Add water in increments until blended. Start with 3 cups hot water and add another 1/2 cup if needed. I started by hand and finished with mixer and dough hook. Once well blended, cover and let rest 5-8 minutes before rolling. When ready to roll-take a portion of the dough and knead adding dusting of flour as needed. Roll out to approx. 1/4" and cut 3"circles. (roll on roll pat Matt). Keep remaining dough and circles covered while stuffing filling. May have left over dough.

Each circle of dough should be stretched to accommodate the filling. Keeping edges clean pinch edges together. Sealing completely. Freeze flat on tray. Once frozen dust lightly with flour and place in zip lock bag. When ready served remove from freezer and boil. When they raise to the top they are done. Serve with melted butter. May also saute in pan with butter and onions.
**1 lb of flour = 4 cups.