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 They were originally made with the dough recipe below (which can be a sticky mess), but at some point we discovered that using wonton wrappers tastes just as good, are easier to make,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.

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Dough

• 2 cups flour
• 2 eggs
• 2 tbsp sour cream
• 1 tbsp oil
• 2 tbsp & 2 tsp water
• ½ tsp salt
• Or just use packaged wonton wrappers!

Filling

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

1. 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.
2. Boil pierogi in batches in kettle of water for several minutes, until they come to the top.
3. Drain pierogi. They can be cooled and then frozen at this point.
4. When ready to serve, brown them in butter for a few minutes then serve with sour cream.