Jan's Pierogi
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 They were originally made with the dough recipe below (which can be a sticky mess), but at some point we discovered that using wonton wrappers tastes just as good, are easier to make,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.
{(rater>id=100|name=Jan S Pierogi|type=rate|headline=off)}
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
- 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.
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
You could leave a comment if you were logged in.