Polish Pierogi 

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 Polish Pierogi

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 Polish Pierogi Dough

Cuisine Poland, polish

Ingredients

• 6 cups flour
• 2 eggs beaten
• 1¼ lb butter
• ¾ cup warm milk
• 1 ½ tsp salt
• ½ pint sour cream

Instructions

• Mix ingredients together.
• Knead and roll out on a floured board.
• Cut dough into round circles.
• Put filling in the center of dough circle; fold over and press edges together to seal.
• Drop into salted boiling water and cook.
• Drain.
• Arrange in baking dish.
• Cut up onion and fry in butter and pour over top.
• Bake in a low oven for about 15 minutes; longer for a crisper dough.

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Sauerkraut Filling

Ingredients

• 1 large can sauerkraut
• 1 small can mushrooms chopped
• 1 onion
• 1 tsp salt
• Butter
• Dash of pepper

Instructions

• Rinse, boil, and drain the sauerkraut.
• Chop sauerkraut and mushrooms.
• Fry with chopped onion in butter until tender.

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Cottage Cheese Filling

Ingredients

• 2 lbs dry Farmer's Cheese
• 1 tbsp sugar
• 2 eggs beaten
• 1 tbsp. Salt
• 2 tbsp softened butter
• Dash of pepper

Instructions

• Add all ingredients to beaten eggs and mix well

By Request… Recipes from a Clarence Kitchen

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