| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Polish | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | Eggs | |
| 3 | tb | Margarine |
| 1 | ts | Salt |
| 1 | c | Warm water |
| 2 | c | Mashed potatoes (with butter, no milk) |
| 1 | c | Sauerkraut |
| Onions, chopped |
INSTRUCTIONS
DOUGH FILLING Dough: Mix these ingredients and cover for ten minutes. Roll dough into a large circle and cut into 3-inch squares. Filling: Brown onions with 1/2 stick margarine. Mix this with sauerkraut and allow to cool. Drain this mixture and add to potatoes. Put dollops of this filling on the squares. Moisten edges of dough, fold over and close tightly. Drop these pockets of stuff into boiling water. Cook until they float. Drain well. These pierogis may be fried in butter or margarine after cooking and topped with sour cream for the perfect Polish dish. I usually buy the frozen ones that have the potato and cheese filling and they are pretty darn good. Some folks enjoy them stuffed with prunes. (eeuuww) One of my favorite things to do with these is to dip them into my favorite hot sauce, Flaming Gator Sauce. These things are great served with cabbage and your favorite smoked sausage. Posted to CHILE-HEADS DIGEST V3 #209, by "Mary E. Dixon" <medixon@galaxystation.com> on Sun, 12 Jan 1997.
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