Pierogies
Dough:
5 cups flour
3 eggs
dash of salt
3 Tbsp oil
1 tsp. baking powder
water
Mix with enough water to make like a bread dough. Cover with
plastic wrap or lid and let sit overnight
Sauerkraut and Mushroom filling:
2 cups sauerkraut
1 cup mushrooms
1 onion chopped
butter
salt
pepper
Cook sauerkraut for 10 minutes. Drain and chop well. Fry onion and
chopped mushrooms in butter, add sauerkraut and fry until flavors
are blended. Cool and fill dough circles.
Potato filling:
1 lb cooked potatoes
6 oz cottage cheese
1 small egg
1 medium onion, finely chopped and sauted to golden
salt
pepper
Run potatoes and cottage cheese through
a meat grinder. Add egg to this along with onion.
Add salt and pepper.
Cheese filling:
1 lb well drained cottage cheese
1 small egg
salt
Rub cottage cheese through a wire sieve, then mix thoroughly with
1 egg and salt. The filling swells during cooking, so do not use
too much. Serve immediately, after pouring butter over them.