Easter
Pierogi
by Joe Drozda
Dough
6 cups bread flour
4 eggs
2 pinches of salt
4 Tablespoons soft butter
4 Tablespoons Sour Cream
¾ to 1 cup warm water
Mix eggs butter and sour cream in bowl. Then mix in 1/2of the water and salt. Add the four
and mix thoroughly using the rest of the water as needed. Knead the dough well. Let it
rest at least 10minutes. Divide the dough into quarters and Roll these out one at a time
and cut circles out of them with a water glass. Fill the circles with the filling.
Filling
One 27 1/2 oz can of sauerkraut (drained and chopped)
2 Table spoons of canola
Buttery Pam type spray
1 cup chopped onions
4 Table spoons sour cream
Sauté onions with the oil in a skillet sprayed with the buttery spray. Cook for 3
minutes. Then add the kraut and cook for 2 more minutes. Remove the mixture to a large
bowl and add sour cream. Let the mixture stand for 10minutes.
Spoon the filling onto the dough circles. Fold the circles over and pull the dough
together from the outside, stretching the pasta as you pull it. Crimp the pierogi shut
with a fork at the seam. Place these pierogi, about 7 or 8 at a time, into a large pot of
boiling salted water. Cook (boil) them about 5 minutes and then drain them on a colander.
Repeat the process till all are done.
To serve, fry the pierogi in butter with breadcrumbs. Serve with Borsch and sour cream.
Makes about 40
Tents
Team Tiles
Thunder Mug
