Pierogi Fillings

SAUERKRAUT-MUSHROOM FILLING
1 sm Yellow onion peeled and
-finely chopped
1 oz Dried mushrooms soaked for
-1/2 hr in:
1 c Warm water
2 tb Butter
2 c Fresh sauerkraut rinsed
-drained and finely chopped
Salt and pepper to taste

CHEESE PIEROGI FILLING: Run cheese through a ricer or a coarse sieve. Then
mix well with everything else.

Sauerkraut and Mushroom Pierogi Filling: Soak the mushrooms and drain them
through a fine sieve. Chop the mushrooms finely. Pan-fry the onion and
mushrooms in the butter until the onion is clear. Add the sauerkrout and
salt and pepper. Cook for about 15 minutes and cool.

Cabbage and Mushroom Pierogi Filling: The same as the filling above but use
two cups finely shredded cabbage instead of sauerkraut.
Meat Pierogi Fillings: Various cooked meats may be used such as turkey,
beef pork, etc. Simply grind the meat, add raw egg salt and pepper and any
additional desired seasonings such as dill, parsley or chives.

Cheese and Potato Pierogi Filling: Boil peeled potatoes, about 1 1/2
pounds, drain and mash with a little butter and milk. Add grated sharp
cheddar cheese to the potatoes and cool (the more cheese, the tastier).
Taste for salt and black pepper.