POLISH PEROGIE

Recipe Rating:	1 Rating
Serves:	ALOT! These freeze very well for storage
Prep Time:	3 Hr
Cook Time:	1 Hr
Cooking Method:	Refrigerate/Freeze

3 c	flour, sifted
1 large	egg, beaten
3 Tbsp	sour cream
1 tsp	salt
1/2 c	milk, whole
POTATO CHEESE FILLING
2 lb	russet potatoes
1/4 lb	velveeta cheese
1 small	onion, diced and saute'd in butter
	butter, melted
	instant potato flakes, dry optional ( i dont use them)
	peel and cut potatoes, and boil in salted water until tender. drain and mash with cheese, butter and onion. optionally add instant potatoes. beat together well.
CHEESE FILLING
2 c	farmers cheese
2 large	eggs, beaten
2 Tbsp	sugar
2 Tbsp	butter, melted
pinch	salt
	mix ingredients

The Cook

x1

1

 DOUGH:
Mix all ingredients until dough holds together, add more milk if needed.(Using slightly more than 1/2 cup milk works best, but 3/4 cup milk is way too much). Use a medium size glass to cut out circles, or a 2 inch round cookie cutter. Keep board floured while working.

2

 Fill Pierogi with your choice of filling and crimp closed. A fork works really well for this.

3

 Drop pierogi in a large pot of boiling water and cook 5 minutes or until they rise to the top.
Dip in melted butter.
Package in zip-loc bags. These freeze very well.

4

 To heat and eat, saute' the pierogi in a pan of melted butter until golden.
Serve with a ladle of melted butter over the top, a spoonful of sour cream with bacon crumbs on top to just name a couple ways to serve them.