Pierogi

When I first learned to make these I had to use a specific glass of water and a certain bowl, no measurements just these standard, to Mom’s kitchen, items. Ok, I know these directions don’t help much if you have never seen them made but they are better than no recipe at all. And at least we measured the ingredients, more or less.

Dough for Pierogi

5 eggs
8 cups flour
2 Tbsp. oil
2 cup very hot water

Mix all together & knead. Place in oiled bowl set over pan of hot water, let stand 15 minutes before rolling out.
Cut off a piece of dough, roll out.  Along one edge place spoonfuls of filling about 2″ apart, fold up edge, press shape using a glass to form half moons, cut out, seal. Cook in boiling water for 15-17 minutes.  Remove and place on cookie sheet to cool.

Fry with onions in pan until warm.  Serve with sour cream or applesauce.

Pierogi Filling

Potatoes
1 lb. Farmers cheese
1 egg
2 Onions
1 Box of cottage cheese
½ tsp. Cinnamon

Saute onions in butter until golden.  Sprinkle with cinnamon.

Boil 4 qt. Potatoes until done.  Mash potatoes and add in egg, cheeses, and onions.

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