| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dumplings | 1 | Servings | |
INGREDIENTS
| STUFFING | ||
| 1 | lg | Can sauerkraut;, drained |
| And rinsed | ||
| 1 | sm | To md. head cabbage;shredded |
| 3 | Onions; chopped | |
| 4 | tb | Margarine |
| Ground pepper to taste | ||
| 1/4 | c | Water |
| DOUGH | ||
| 3 | c | Flour |
| 1 | c | Lukewarm water |
| 1 | lg | Egg; beaten |
INSTRUCTIONS
STUFFING: Chop or grind fresh raw cabbage and onions in 1/4 cup water in blender; drain well. Add cabbage, onion, pepper and sauerkraut to margarine and fry until cabbage and onions are soft and mixture turns light brown. Let cool and refrigerate overnight. Make pierogi the next day. DOUGH: In a large mixing bowl, measure flour and make a "well". Add egg that has been beaten in the lukewarm water. Mix all ingredients and knead into a soft pliable dough. Add a little more flour if necessary. Roll thin on cutting board and cut "rounds" of dough with a glass or cookie cutter (approximately 3" in diameter). Place a little cabbage filling in each circle and fold over. Pinch edges of dough tightly (very tightly). TO COOK: Drop filled pierogi into boiling, salted water and let boil for about 5 minutes (until the pierogi come to the top). Gently remove and place in small amount of margarine in frying pan. Fry until lightly brown, making sure pierogi is soft, not crisp. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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