Ingredients

2 cups all purpose flour
½ teaspoon salt
1 large egg
½ to 2/3 cup water or milk

Instructions

Mix flour, egg and salt. Stir in water or milk until a soft dough forms. Knead with hands until smooth. Divide dough in half. Roll dough very thin. Cut into circles, fill with 1 to 2 t filing, fold over dough and seal edges. Drop into boiling, salted water for 3 to 5 minutes. Remove from water with slotted spoon, drain on waxed paper in a single layer. Do not stack. Serve immediately with melted butter and sautéed onions. Makes 24 to 30 depending upon size.

POTATO AND CHEESE FILLING

4 or 5 potatoes, peeled and boiled
¾ cup cheddar cheese, grated
1 small onion, chopped
salt and pepper to taste
2 tablespoons butter

Mash together like mashed potatoes. Cool before filling. Leftover mashed potatoes may also be used.

SAUERKRAUT AND MUSHROOM FILLING

4 cups or 2 lb sauerkraut, drained, rinsed and squeezed
1 small onion, chopped
2 tablespoons butter
l lb mushrooms, cleaned and chopped

Heat butter in large skillet, add onion and saute until tender. Add mushrooms and stir, cook 1 or 2 minutes or until dark, add sauerkraut and cook over medium low heat, stirring occasionally for 10 minutes or until tender. If there is liquid noticeable at the bottom of the skillet, drain in colander.

Cool before filling pierogis. Seal and boil as above.

SAVORY CHEESE PIEROGIS

1 lb dry cottage cheese, farmer’s cheese or ricotta
1 teaspoon salt or to taste
1 egg, beaten
½ teaspoon pepper (or to taste)
1 small onion, chopped
1 teaspoon parsley (or dill, or chives)

Mix all ingredients together until smooth. Proceed to fill, seal and boil as above

MY NOTES

CHRISTMAS