Never-Fail Recipe. One of Youngstown's favorite dishes. Whether as an Entree or a Side to your favorite dinner, this is one you HAVE to try.Difficulty: Medium
Cuisine Eastern European
Keyword Misc., Sides
Method Stove Top
Equipment
Large Mixing Bowl
Medium Mixing Bowl
Large Pot
Medium Skillet
Rolling Pin
INGREDIENTS
Dough
2 ½cupsflour
1cupwater
1egg
1teaspoonsalt
½tspblack pepper
1tbsvegetable oil
Kneed but do not overwork.
Onions
2onions – chopped
¾stick butter - reserve 1/4 stick for final frying
1onion – sliced - reserved for final frying
½tspsalt
½tspblack pepper
Fry chopped onions in a large frying pan till golden brown.
Remove onions to a small bowl and set pan aside for final pierogi frying.
Potato Filling
5medium potatoes - peeled & boiled.
2tspsalt
½tspblack pepper
1tspgarlic powder
Mash until smooth and add the chopped onions - mixing well.
Cheese Filling
1cupCottage Cheese
1tspButter - melted
1Egg - beaten
3TbspSugar
3TbspCurrents
¼tspCinnamon
Cream the Cheese with Butter and blend in other ingredients.
Prune Filling
1cupCooked Prunes
1tspLemon Juice
1tspSugar
Soak Prunes overnight, Cook with Lemon and Sugar. Peel & Pit when Cool. Mash
Sauerkraut or Cabbage Filling
1Small Cabbage - Cooked, Shredded & Chopped Fine
2 CupsSauerkraut - Drained, Rinsed, and Chopped Fine
1Small Onion - Chopped Fine
2 TbspSour Cream
Butter - for sauté
Saute Onions until clear. Add Cabbage OR Kraut and continue to fry until flavors are blended. Add Sour Crea. Mix. Cool.
INSTRUCTIONS
Boil 4-6 quarts water in a large pot add salt and 2 tbs oil
Roll out dough to desired thickness.
Cut out 3 1/2” circles – approximate.
Fill on one side with a teaspoon of filling.
Fold over into half-moons, moisten mating edges with a wet finger, and seal with tines of a fork. A Pierogi Press works really well.
Add remaining butter and sliced onions to a frying pan. Sauté’ until translucent.
When water boils add 6-8 dumplings at a time.
When they rise to top let boil for another two minutes.
Transfer to frying pan and brown with onions & butter.