Pierogies
Ingredients
3 eggs
3/4 cup milk
1/4 cup half and half cream
1/4 cup butter OR margarine – softened
1/2 tsp. salt
5 1/2 cups all-purpose flour
1 egg white – beaten
1 Tbs water
Directions
Beat together first 5 ingredients; fold in flour, adding more if needed to form a soft dough; cover and let stand for 5 minutes in a warm place
Kneed dough on a lightly floured surface for 10 minutes OR run dough through the thickest setting of a pasta maker 5 times.
Divide dough into 4 pieces; cover with a moist towel.
Roll out each dough section to 1/8″ thick; cut out 3 1/2″ circles using a cookie cutter, cup, or can.
Beat together egg white and water; set aside.
Place 1 Tbls. of filling (your choice, see below) in the center of each circle; fold circle in half over filling; brush with egg wash, and seal edges by pressing the tines of a fork; place finished pierogies on waxed paper until all are complete.
Either freeze pierogies in a single layer, then store frozen pierogies in a sealable plastic zipper bag OR boil filled pierogis in water for 5 minutes, or until they float. To cook frozen pierogies, boil for 10-12 minutes.
Fillings:
Potato & Cheese
4 peeled, cubed potatoes – boiled until tender
1/2 cup shredded cheddar cheese
1/4 cup butter OR bacon grease
1 tsp. seasoned salt
3 slices bacon – fried, crumbled, optional
Mash together all ingredients.
Sauerkraut
32 oz. jar sauerkraut – drained, rinsed if desired
1/2 lb. bacon – fried, crumbled, with grease from cooking
1 Tbls. garlic salt
Stir together all ingredients.
Prune / Lacquire
(2) 16 oz. jars pitted prunes – halved
