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Eastern European Pierogi
- 6 cups flour
- 10 oz. sour cream
- 4 eggs
- 1 1/2 tbsp. salt
- 1 1/2 tbsp. baking powder
- 2 1/2 lbs. potatoes, cooked -- mashed
- 3/4 lb. cheddar cheese -- grated
- 1/2 stick melted butter
- 5 eggs -- (reserve 1 egg white
TO FRY PIEROGI:
- 1 stick butter
- 1 cup chopped onions
FOR FILLING: Combine mashed potatoes, grated cheese, melted
butter and 4 eggs. Separate remaining egg and put yolk into the
filling, the white into a small bowl and set aside. An empty soup
can may be used to make circles out of rolled dough. Egg white
used to seal filling inside dough circles.
FOR DOUGH: Combine
ingredients for dough, adding a sprinkling of water if necessary.
out dough, press out circles. Brush egg white all around inner
edge of circles. Put 1 tablespoon filling in center; top with
another circle and press with fork to seal edges together.
to cook pierogi.
Put water into deep pot and bring to boil. Drop
pierogi into water a few at a time. They will sink to the bottom
and when they float to the surface, remove and drain. Repeat until
all pierogi are cooked.
In heavy skillet melt butter and add
onions. Cook onion until transparent; add pierogi and fry golden.
Serve hot with onion.
*Prepare to freeze: dust with flour, put
cookie sheet and freeze. When ready to use, put frozen pierogi
boiling water and proceed as above.
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