Here's our family recipe for Pierogi that's been handed down for as long as I can remember.
I typed it on a recipe card for my mother when I was in high school - I'm 74.
Pierogi
3 eggs (beaten)
2 c. boiling water
1 t. salt
Approx. 7 c. flour
Remove boiling water and salt from heat.
Stir in 1-1/2 c. flour, then eggs.
Add flour 1-1/2 c. at a time until dough is sticky, but firm enough to roll.
Do not knead.
Divide dough into 4ths and roll out onto floured board to 1/4" thick.
Cut into 4" shapes.
Place spoon of filling in center of dough.
Seal edges with cold water before folding over.
Press edge with fork.
Simmer in salted water for 5 min.
Fry with butter over low heat until golden and crispy.
There are many variations of the filling, both sweet and savory. This is the one we use.
Potato/Kraut
2# golden potatoes (make mashed potatoes- butter, salt, not too much milk)
Large onion - chopped and sautéed in butter
1- 2# bag of sauerkraut or 3 large jars
Drain and squeeze brine from kraut. Chop.
Add all ingredients together.
Chill and form into balls the size of medium meatballs.
My friend makes the filling with the potato, onion and cheddar cheese.
I hope this helps you.
This recipe is all that is left of our Polish tradition. Once a year between Thanksgiving and Christmas all the women in the family get together to make Pierogi. It's usually takes between 6 and 7 hours and we make about 28 dozen, of course there is lots of laughter and snacking. This recipe will yield about 4 dozen.