Pierogi Recipe

Directions

1. 1
   MASHED POTATO: Mix with Farmer's cheese or possibly cottage cheese.
2. 2
   FRUIT: Use canned pie filling, blueberry is good.
3. 3
   VEGETABLE: Rinse sauerkraut.
4. 4
   CHEESE: 10 mashed potatoes and 3/4 lb.
5. 5
   Velveeta, mixed.
6. 6
   NOTE: Noodle dough is 1 c. flour to 1 egg plus 1 egg to total; 6 c. flour equals about 80 pierogi.
7. 7
   Mix ingredients together with hands till dough starts to leave bowl, add in 1/2 water; sufficient to bring dough together as for pie dough.
8. 8
   Empty dough on heavily floured board and knead till smooth and well blended.
9. 9
   Divide dough keeping unused dough covered so it won't dry out.
10. 10
    Roll to about 1/4 inch thick, cut circle about 3 inches with cutter or possibly glass.
11. 11
    Re-roll circle a bit and fill with desired filling (1 heaping tsp.).
12. 12
    Healthy pinch edges several times to seal.
13. 13
    Fill a large kettle with water and 1 tsp.
14. 14
    salt.
15. 15
    Bring to boil.
16. 16
    Place perogies in water (a few at a time).
17. 17
    Boil 3-5 min or possibly till float.
18. 18
    To serve, saute/fry in butter till golden.
19. 19
    The unsauteed perogies can be frzn for later.