| 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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