Peerless Pierogies

M is fond of saying that every great culture has a dumpling. My maternal grandmother was Polish, and we have the pierogi. Every year for Wigilia my parents and I attempt to make these little dumplings, and we're getting better at it all the time. Here are the recipes we use to make these delicious Polish morsels.

Dough:
(makes about 7 dozen)

• 1 pint sour cream (16 oz)
• 5 cups flour
• 2 eggs
• 1 egg yolk
• 2 T butter
• 2 ts salt
• 2 ts olive oil

Mix all and let rest at least 30 minutes (can be refrigerated up to two days at this point).



Cheese Filling:

• 1 cup farmer cheese (or strained ricotta or cottage cheese)
• 1 T melted butter
• 1 egg, beaten
• 3 T sugar
• 1/4 ts cinnamon

Cream cheese with melted butter. Add beaten egg, sugar and cinnamon. (*Ours came out a bit too soupy so be sure to strain the cheese well).


Sauerkraut Filling:

• 1+ pint sauerkraut
• 1 large onion, chopped

Drain sauerkraut, fry in oil with onion until most of the moisture is gone.




Roll out dough and cut out circles approx. 4 inches in diameter. Fill, fold and seal the edge with a little water (press the edge with a fork if needed).



Drop into boiling water. When they rise to the top they are done. Carmelize onion in a skillet and fry pierogies along with the onions for a few minutes.









Delicious!