The McNavish Pierogi

PIEROGI DOUGH

2 cups flour

2 eggs

1/2 tsp salt

1/3 cup water

1 tsp melted butter

Mound flour on a bread board and make a well in center.  Drop eggs & salt in well.  Add water working from center to outside of flour.  Mix flour into liquid in center with one hand & keep flour mounded with other hand.  Knead until dough is firm.  Cover dough with a warm towel.  Rest 10 minutes.  Divide dough in halves.  Roll dough as thin as possible on floured surface.  Place a small spoonful of filling on each round.  Fold over & press firmly together.  Drop into boiling salted water.  Cook 3-5 minutes until pierogi floats.  Lift out of water with perforated spoon.

POTATO FILLING

2 cups mashed potatoes

1/2 tsp salt

2 tbsp butter

sharp cheddar

SAUERKRAUT FILLING

1 tbsp butter

1 1/2 cup sauerkraut - rinsed

Fry together - add to potato mixture (half/half)

My notes after making this recipe over the years:

1 recipe = about 25 pierogi

use teaspoon-tablespoon scoop for mixture

pasta machine setting 2 & 3-4

Red potatoes & 8 oz sharp cheddar have a very good taste

A 3 quart pot with a good 3/4 full of potatoes = 2 batches

Saute onions in butter before adding pierogi

Flash freeze on flat pan and than store in freezer bags.

When removed from freezer, thaw out, put in boiling water till they warm through, and then saute.

Keep calm and make pierogi.  lol

Carol  :)