Name: Pierogis
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

Do not say: “I cannot bear this from such a man, nor should I suffer things of this kind, for he has done me a great wrong. He has accused me of many things of which I never thought. However, from someone else I will gladly suffer as much as I think I should.” Such a thought is foolish, for it does not consider the virtue of patience or the One who will reward it, but rather weighs the person and the offense committed. The man who will suffer only as much as seems good to him, who will accept suffering only from those from whom he is pleased to accept it, is not truly patient.

Thomas a Kempis

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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