Recipe courtesy of the Polish Cultural Club of Greater Hartford, CT.

Pierogi

• 2 cups flour
• 1 whole egg and 1 yolk
• ¼ tsp. Salt
• 2 Tbsp. Sour cream
• 1 tsp. Butter for richer dough (optional)

Mix ingredient and knead into soft pliable dough. Roll thin on board. Cut into 2-inch squares. (You can place a small spoonful of filling a little to one side, fold over and pink edges together into triangle.)
Boil carefully in salted water for about 5 minutes and serve with melted butter.
Variation: Use ½ cup warm milk or ½ cup water instead of sour cream for the binding liquid.

Filling for Pierogi:

Cheese:

• ½ lb. Farmers cheese
• 1 egg, slightly beaten
• 2 to 3 Tbsp. Sugar or enough to slightly sweeten the cheese (optional)

Mix thoroughly but lightly and fill Pierogi.

Sauerkraut and Mushrooms:

• 2 cups sauerkraut
• 1 cup mushrooms
• 1 small onion, finely chopped
• butter
• salt & pepper

Cook sauerkraut for 10 minutes. Drain and chop fine. Fry onions and chopped mushrooms in butter; add sauerkraut and fry unter flavors are blended. Cool and fill Pierogi.

Potato:

• 2 ½ lbs. potatoes (Idaho or Russet are good)
• 1 lb. onions
• butter
• salt & pepper

Peel, cut, and boil potatoes until tender. Finely chop onions and fry in butter until golden brown. Drain cooked potatoes and mash, adding onions, and salt and pepper to taste. Cool filling and fill Pierogi.

Cabbage:

Chop cabbage finely and fry in butter until tender; season with salt & pepper. Cool and fill Pierogi.

Ripe Prune Plums:

Pit plums. Fill cavity with cube of sugar dipped in cinnamon. Fill Pierogi, cook and serve with whipped cream.

Blueberries:

Mix blueberries with sugar to taste and sprinkle with cinnamon. Fill Pierogi and cook until done.