Pierogi - Barb

Barb's homemade pierogi

Thanks to Barb, we got the pleasure of devouring her buttery, potato-filled pierogies!  This delicious recipe was handed down from her late mother, Ann Jarecki.  You will have to go the extra mile for this awesome polish dish, but it will be well worth it!  ENJOY!

Combine the following and mix:

3 Cups Flour
1/2 Pint Sour Cream
1/2 Stick Margarine
1 tsp. Salt
2 Eggs
1 Egg Yolk

*Refrigerate for at least 1/2 hour.
*Flour surface and roll out dough.
*Use a glass or cookie cutter to cut out circle shaped dough.
*Put about a tsp. of filling (below) in center of dough and fold over, pinching the ends to seal.  You can use the tines of a fork to seal if you prefer.
*Place formed dumpling (pierogi) into boiling water.
*When pierogies float to the top, take out with slotted spoon and place on waxed paper or oil sprayed cookie sheet.
*Fry pierogi in butter turning once.
*Serve with Sour Cream!

Filling:  I used potato for my filling for Book Club.  Chop and saute onions.  Mash boiled potatoes; add butter and sauteed onions.  Instead of using milk, I added sour cream.