Pierogi

POTATO STUFFING
4 Potatoes; (up to 6)
1 Onion
2 tb Butter
1/4 c Farmers’ cheese
Salt and pepper; to taste

SAUERKRAUT STUFFING
3/4 lb Sauerkraut
2 tb Oil or bacon fat; to 3
-tablespoons
1 Onion; minced
2 tb Dried black mushrooms;
-softened
Salt and pepper; to taste

Dough: Mix egg, flour, and water, add salt, and knead dough until it forms
an elastic ball. Roll out to about one-eighth-inch thickness and cut into
3-inch squares. Potato Stuffing: Peel potatoes, cook, and mash. Saute onion
in butter until soft. Mix potatoes and onions together with cheese and
season to taste. Sauerkraut Stuffing: Saute onion in oil or bacon fat until
transparent. Add mushrooms, sauerkraut, and fry until some of the
sauerkraut becomes golden brown. Season to taste with salt and pepper.
Assembling Pierogi: Take one square of dough and place one teaspoon of
filling in center. Fold and pinch to seal. Cook in boiling water with a
little oil until they rise to the surface. Drain and cool on waxed paper.
(At this point the pierogi can be refrigerated or frozen.) When ready to
serve, fry pierogi with onions until golden brown and serve with melted
butter or sour cream.

Comments: Pierogi or pirogen, dough pockets stuffed with cheese, potato, or
vegetable filling, are a beloved and traditional Polish dish. Maryann
Sudol’s recipe is for the basic dough and two fillings. The pierogi are
delicious fried with additional onions and served with sour cream.