Meal Zeal

January 1, 2011


Filed under: Uncategorized — jenseyt @ 9:11 am

For sauerkraut filling:

  1. Drain one jar of sauerkraut.  Rinse and place in a saucepan.  Cover with water and boil 15 minutes.
  2. Add shredded cabbage and cook until cabbage is limp.
  3. Drain, squeeze out liquid, and chop finely.
  4. Brown a small amount of chopped onions in butter.  Add sauerkraut mixture, salt, and pepper and fry all together.

For potato filling:

  1. Boil and then mash 2 to 3 peeled potatoes.  Use no milk.  Season as desired.

For dough and assembly:

  1. Mix 6 C flour, 3 large eggs, and water as needed into a stiff dough.
  2. Roll dough to 1/8 inch thick.
  3. Cut into circles and fill each.
  4. Moisten edges with water and fold over.  Press edges with fork to seal.
  5. Sprinkle lightly with flour and cover with lightweight towels.  (May sit–not in the sun–for up to 2 hours.)

To cook and serve:

  1. Boil in salted water for about 10 minutes.  Rinse and drain.
  2. Meanwhile, brown chopped onions in butter to spoon over cooked pierogi for serving.



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