Babci's Pierogi

Submitted by Crystelle

"My adopted great grandmother's recipe as best as we can recreate it since she never measured anything. Mess around with the amounts and may the force be with you."

 

• Ready In: 2hrs 30mins
• Ingredients: 21
• Yields: 32 pierogies
• Serves: 8

ingredients

• Dough

• 5 cups flour
• 6 egg yolks
• 3 eggs
• 1⁄8 teaspoon salt
• 3⁄4 cup water

• Filling Cheese and Potato

• 1 cup cottage cheese (dry)
• 1 cup whipped potato
• 1 tablespoon onion (chopped fine)
• 1⁄8 teaspoon salt, pepper (to taste)

• Filling Cheese

• 1 1⁄2 cups cottage cheese (dry)
• 1⁄4 teaspoon vanilla
• 1 egg yolk
• 1 tablespoon margarine (melted)
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons sugar

• Filling Meat

• 1 lb ground beef
• 1 onion (chopped)
• 1 tablespoon margarine
• 1 tablespoon flour
• 1⁄2 teaspoon dill
• 1⁄8 teaspoon salt, pepper (to taste)

directions

1. Dough:

2. Make a mound out of the flour, then make a well in the center. Place egg yolks and eggs in the center, cutting in the flour with a knife and adding water and salt. Knead until firm. Cut in three parts.
3. Roll dough out thinly, then cut circles with a cup. Place small amount of filling off center on each circle of dough. Fold over and seal by moistening edge with water and putting pressure on edges for a firm seal.
4. Boil a pot of water. Add salt. Drop pierogi into boiling water. Cook lightly for 5 minutes using a low flame. Remove gently with strainer spoon and brown in butter or margarine in frying pan.

5. Filling Cheese and Potato:

6. Combine ingredients and mix lightly. Let cool and fill circles. Seal, boil, brown, serve.

7. Filling Cheese:

8. Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount. Seal, boil, brown, serve.

9. Filling Meat:

10. Using a large skillet saute onion slightly in margarine. Add ground beef, salt, and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles with desired amount.