Pierogi's
 

4 cups all-purpose flour
2 eggs
5 Tbl. dairy sour cream
6 Tbl. vegeatble oil
pinch of salt
about 3/4 cup water
Sauteed onions, if desired, or melted butter

Lightly flour 2 baking sheets. Sift flour into a large bowl or
onto a flat surface; make a well in the center. break eggs into the well.
Add sour cream, 3 Tbls. oil and salt. Blend ingredients with your
fingertips. Gradually add water, working and kneading mixture
into a smooth, pliable dough, Divide into quarters. Cover 3 portions
with a damp cloth. On a lightly floured board, roll 1 dough portion
into a 1/16 inch-thick rectangle. Cut into 3-1/2 in. to 4 in. circles.
In center of 1 dough circle, place 1 heaping Tabls. filling.
Fold dough in 1/2 over filling. Crimp resulting edge with your
fingertips, forming a tight seal. Repeat process until all dough is used,
placing pierogis on lightly floured baking sheet. Bring a large saucepan of
salted water to a boil, using 1/2 tsp. salt per 2 qts. of water.
Drop about 5 pierogis in the water. Stir gently to prevent them from sticking to
the bottom. When water returns to a boil, add 5 more pierogis. Stir carefully.
Cover with a tight fitting lid. Cook savory pierogis over medium heat, 4 to 5
minutes or until they float. Gently remove from pan; drain in colander or
strainer. Rinse with hot water. Repeat until all are boiled. Pat dry with paper
towels.For added flavor sautee in butter and onions, about 5 minutes, browning on
each side.

Fillings:

Cheese Filling
2 lbs. dry cottage cheese or ricotta cheese ( 4 cups)
1 egg plus 2 egg yolks, beaten
1/2 tsp. salt
pinch of ground white pepper

In a large bowl, combine all ingredients.Stir to combine.
makes about 4 cups or enough to fill 40-45 pierogis.

Meat Filling
1 lb. ground pork, lamb. veal or beef ( about 4 cups )
2 Tblsp. butter or margarine
1 med. onion chopped
2 eggs beaten
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Melt butter in large skillet. Add onion; saute over med. heat until tender.
Stir in meat and eggs. Saute over med. heat about 5 minutes.
Season with salt and paper. Let cool.
Makes about 4 cups or enough to fill 40-45 pierogis

Sauerkraut Filling
1 lb sauerkraut
2 Tblsp. butter or margarine
1 med. onion, chopped
pinch of salt
pinch of fresh grounded black pepper

In a med. saucepan, place sauerkraut and enough water to cover.
Simmer, uncovered, over low heat 30 minutes. Drain well. Chop sauerkraut finely.
Melt butter in large skillet. Add onion; saute over med. heat until tender.
Blend in sauerkraut, salt and pepper. Let cool.
Makes about 4 cups or enough to fill 40-45 pierogis.

Fresh Mushroom Filling
1/4 cup butter or margarine
2 lbs. fresh mushrooms, minced
2 med. onions, minced
1/4 cup dry bread crumbs
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Melt 2 Tblsp. butter in large skillet. Add mushrooms; saute over low heat until tender,
stirring occasionally. Place sauteed mushrooms in a med. bowl. Melt remaining 2 Tblsp.
butter in skillet. Add onions; sautee over med. heat till tender. Let cool. Stir in bread crumbs.
Stir mixture into  sauteed mushrooms. Season with salt and pepper.
Makes about 4 cups or enough to fill 40-45 pierogis.

Potato Filling
1 1/2 lbs. peeled,cooked, mashed potatoes
2 onions lightly browned in butter or margarine
1 egg
2 Tblsp. bread crumbs
chives or parsley optional

Combine all ingredients. Onions could be sauteed with bacon or salt pork
if desired.