INGREDIENTS

INSTRUCTIONS

To make the cabbage filling, cut the cabbage into quarters. Steam
until very tender, about 20 to 30 minutes; drain and cool.  Working in
small batches, wrap cooled cabbage in a towel and squeeze  out as much
liquid as possible. Finely chop the squeezed cabbage in a  food
processor or grind it in a meat grinder. Transfer it to a large  mixing
bowl, add the softened cream cheese, 4 tablespoons of the  melted
butter, and salt and pepper to taste; mix until combined. (The  filling
can be made one day ahead, keep tightly covered and  refrigerated).  In
a medium bowl whisk the egg. Add the sour cream and whisk until
smooth. Add the milk and water and whisk until combined. Slowly add
about 3 cups of flour and stir to combine with a wooden spoon. Turn
dough out onto a well floured surface and work in about 1 cup flour  as
you knead. Use a plastic scraper to lift the dough as it will  stick to
the counter before the flour is worked in to it. Continue  kneading for
about 8 to 10 minutes working in another 1/2 cup flour.  The dough
should be elastic in texture and no longer sticky. Be  careful not to
add too much flour as this will toughen the dough.  Place dough in a
lightly floured bowl and cover with plastic wrap and  let rest while
you prepare the filling.  Cook potatoes in salted boiling water until
fork-tender. Drain and  mash with a potato masher. Add the cabbage,
cream cheese and butter  mixture, and continue to mash until well
incorporated. Season with  salt and pepper to taste.  Place a large pot
of salted water over high heat and bring to a boil.  Lay a clean linen
towel on your counter and evenly distribute  cornmeal on it to prevent
sticking. On a floured surface, roll out  dough to about 1/8-inch
thick. Using a glass or cookie cutter  measuring 2 1/2-inch diameter
cut out as many circles as possible.  Gather scraps together and
reroll, and continue cutting.  Form filling into 1 1/2-inch balls, and
place a ball in the center of  each dough circle. Holding a circle in
your hand, fold dough over  filling and pinch the edges forming a
well-sealed crescent. Transfer  to linen towel. Continue this process
until all dough circles are  filled. Place pierogi in the boiling water
in batches. They will sink  to the bottom of the pot and then rise to
the top. Once they rise,  let them cook for about 1 more minute.
Meanwhile, drizzle platter with remaining 4 tablespoons melted butter.
Remove pierogi from pot and transfer to platter to prevent sticking.
Serve immediately.  Makes about 60, about 12 servings.  Cuisine:
"Polish" Source: "Martha Stewart Living -  <www.marthastewart.com>"
S(Formatted for MC5): "by Lynn Thomas -  Lynn_Thomas@prodigy.net"  Per
serving: 262 Calories (kcal); 26g Total Fat; (88% calories from  fat);
4g Protein; 3g Carbohydrate; 92mg Cholesterol; 130mg Sodium  Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  5
Fat; 0 Other Carbohydrates  Recipe by: Recipe from Martha Kostyra,
Martha Stewart's mother  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 426
Calories From Fat: 230
Total Fat: 26.2g
Cholesterol: 90.3mg
Sodium: 166.2mg
Potassium: 147.5mg
Carbohydrates: 39.4g
Fiber: 1.4g
Sugar: 2.5g
Protein: 8.6g