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====== Jan's Pierogi ======
/* Description */

Pierogi are served every Christmas at the Phalen home. They were originally made with the dough recipe below (which can be a sticky mess), but at some point we discovered that using wonton wrappers tastes just as good, are easier to make, and use less oil for frying.

<WRAP right>{(rater>id=100|name=Jan S Pierogi|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|


====== Ingredients ======
**Dough**
  * 2 cups flour
  * 2 eggs
  * 2 tbsp sour cream
  * 1 tbsp oil
  * 2 tbsp & 2 tsp water
  * ½ tsp salt
  * <color red>**Or just use packaged wonton wrappers!**</color>

**Filling**
  * 10 lbs mashed potatoes
  * 1 lb American cheese 
  * 1 can saurkraut (rinsed and squeezed)
  * 2 medium onions fried in butter.


====== Directions ======
  - Mix dough ingredients well.  Form dough into three balls.  Roll out a ball and cut into 3- inch circles.  Mix filling ingredients well.  Put 1 tablespoon filing on a circle of dough, fold in half and pinch together.  Repeat until dough and filling are used up.  
  - Boil pierogi in batches in kettle of water for several minutes, until they come to the top.
  - Drain pierogi.  They can be cooled and then frozen at this point.  
  - When ready to serve, brown them in butter for a few minutes then serve with sour cream.


====== Notes ======



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====== Nutrition ======
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|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
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