Pierogi

By Hklbrries

Ingredients

• Dough:
• 6 cups flour (full cups)
• 1 1/2 tablespoons salt
• 6 large eggs
• 6 tablespoons sour cream (heaping)
• 6 tablespoons melted butter
• 6 tablespoons milk
• Filling:
• 6 potatoes (2/3 of the filling), boiled and mashed with butter, and just a little milk
• 1 package Andrulis Farmer's Cheese (the other 1/3 of the filling), crumbled
• 1 onion, or more, sauteed in a little butter until shiny
• Salt (suggestion: lemon and herb salt)

Details

Adapted from roseanne.c2c-trails.com

Preparation

Step 1

Dough: Sift flour and salt together. Add eggs, sour cream, butter, and milk (start with 4-5 tablespoons and add more while kneading; too much will make the dough sticky). Knead dough for 1/2 hour. Divide dough into thirds; roll 1st third out and cut out circles (a large mouth glass will also work to make circles. Fill, seal, and give each a flouring as described below. Repeat with the second and third portions of dough.

Filling: Combine all three. Add salt. Suggestion: Lemon and herb salt. Cool in fridge for awhile. Use 1 spoonful of filling mixture for each circle. Fold circle in half. Wet edges and fingers with milk, and pinch edges together. Dip into flour. Place wax paper between layers. Freeze or refrigerate. Extra dough can be made into noodles.

Preparation: Boil pierogies. Be careful not to pop them. Fry pierogies, after boiling, if desired. In the meantime, fry Nabisco cracker crumbs in real butter.

Note: Bring butter to a rolling boil, then add cracker crumbs and stir continuously. Serve with butter/crumb mixture.