Pierogi Recipe

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   MASHED POTATO: Mix with Farmer's cheese or possibly cottage cheese.

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   FRUIT: Use canned pie filling, blueberry is good.

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   VEGETABLE: Rinse sauerkraut.

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   CHEESE: 10 mashed potatoes and 3/4 lb.

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   Velveeta, mixed.

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   NOTE: Noodle dough is 1 c. flour to 1 egg plus 1 egg to total; 6 c. flour equals about 80 pierogi.

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   Mix ingredients together with hands till dough starts to leave bowl, add in 1/2 water; sufficient to bring dough together as for pie dough.

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   Empty dough on heavily floured board and knead till smooth and well blended.

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   Divide dough keeping unused dough covered so it won't dry out.

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    Roll to about 1/4 inch thick, cut circle about 3 inches with cutter or possibly glass.

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    Re-roll circle a bit and fill with desired filling (1 heaping tsp.).

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    Healthy pinch edges several times to seal.

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    Fill a large kettle with water and 1 tsp.

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    salt.

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    Bring to boil.

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    Place perogies in water (a few at a time).

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    Boil 3-5 min or possibly till float.

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    To serve, saute/fry in butter till golden.

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    The unsauteed perogies can be frzn for later.

* Per serving · 4 servings · Values may vary.

No additional tips available.