Saturday, December 12, 2009


Pierogi are one of my favorite frugal recipes that I make. Not only are they delicious but they are very versatile. They can be boiled , deep fried or sauteed and can be filled with everything from sauerkraut , to meat or potatoes.They can be served as a main dish or side dish and in a myriad of ways from plain to extravagant. I have served pierogi with butter and cheese, tomatoes sauces, salsas and gravies. The worst part about making them is it is a bit time consuming to roll, fill and close allof them up. It makes a good afternoon family project and they freeze very well

Tonight I made mashed potato pierogi's with garlic and cheese as a one dish meal. I took a few pieces of bacon browned them up and crumbled. I then sauteed 2 large onions and two cups of chopped cabbage.When onions and cabbage were near tender I sliced two apples up and added that to the cabbage mixture and crumbled the bacon in. Heat through and serve over the pierogis.

2½ cups of flour
1 tsp salt
1 egg
2 tbs. sour cream
½ cup lukewarm water
Mix all ingredients together, and knead a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered for 1/2 hour before using. Take either all, or a portion of the dough, and roll it out until it is 1/16" thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface . Cut in to circles or squares and fill . Seal pocket completely and cook as desired.

Here is the site I get my dough recipe from. They have several recipes on different fillers for the pierogi and goes into much more detailed instruction.

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