Pierogies |
| Name: |
Virginia Such |
| Base: |
Carlisle Barracks, PA. |
| Recipe: |
6 cups flour,1-1/2 tsps. salt, 3 eggs, 6 tbs. sour cream, 1- 1/2 cups milk, 3 tsps. melted butter(cooled)
Combine flour and salt. In separate bowl beat eggs with sour cream,milk and cooled butter until well blended. Knead until it is soft dough. Let stand for 15 minutes.Roll dough very thin, cut in 2 inch squares.
POTATO FILLING - 4 medium sized cooked potatoes,1 cup chopped onion(or 1/2 cup according to taste) 2 tbps. butter(or oleo),2 ounces grated sharp cheese, 1/2 tsp. salt.
Saute' chopped onion in butter(oleo), mash the potatoes, combine all ingredients adding salt last.
Place a tsp. of filling in center of dough squares and fold the corners,seal edges well by pinching.
Place in boiling water, when Pierogies float to the top (about 5 minutes) remove from pot and put topping on them.
TOPPINGS - melted butter, also you can add cut up fried bacon pieces, or sour cream or saute onion slices and put over Pierogie.
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