Pierogi

[chitownmelli]

PIEROGIES

(this is the allrecipes recipe that I have found that is closest to mine, that I like to share)

Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste

Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper

Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder


Directions

1.To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

2.For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

3.To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

4.Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

5.Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

My family's favorite is the potato and cheddar kind. I soften the onions before I put them in the filling. Very delicious, and this is my favorite dough on the planet to work with, so velvety and stretchy - everyone should try to make these at least once!

[frugalstafar]

OMG!! These look good-I will skip the kraut ones and double the tater ones!!

[chitownmelli]

Here is a pic of the ones from last night :)

[queenofthehivemomof5]

Minus the kraut those look yummy! I have never had homemade ones...just the Mrs T's which are just "so so" tasting.

[chitownmelli]

I dont dig kraut lol. Those who do like it though say it's really good. I like to make dozens of these at a time for the freezer, and I find that they actually stick together much better if they take a short freeze at least before cooking. 15 minutes will do it. The also taste just as good coming from the freezer as they do from cooking fresh. That's one of the things that is so nice about this dish.

[CW&M Mom]

Minus the kraut those look yummy! I have never had homemade ones...just the Mrs T's which are just "so so" tasting.

These are what we do. Love Mrs. T. Love them. Love the $1.00/1 coupons!!!

[Yakimchuk]

Once you have homemade ones, it's really hard to eat the Mrs. T's! It's definitely worth making at least once to see the difference. It's a good family project, because you have to work fast or the dough dries out and then they come open in the water. I'll have to try freezing them first.

I love the sauerkraut ones but you can let your imagination run wild with fillings. We always make a mixture of sauerkraut and mashed potato together so it isn't as strong.

I have a wonderful Ukrainian bakery nearby that lets you order any filling you can dream up. One of their best sellers that a customer came up with is potato and bacon. Some other possibilities: sweet cheese, mushroom, ground meat, fried cabbage, etc. I love the dessert ones too (prune, apricot, cherry, etc.) They're great warmed up in a pan with butter and then sprinkled with brown sugar.

Thanks for the picture! It makes me wish I had some now.