Pierogi time!

I have often had requests to make Pierogi's for people.  I have also had requests for our family recipe.  Since a more people have extra time on their hands and are looking for new recipes I thought I would share this one. 

Pierogi Dough
Ingredients:
3 cups flour
2 eggs
1 teaspoon salt
Warm water enough to make a soft dough.

Mix all ingredients together.  Add water while mixing until you get a soft dough consistency.  Cover and let set 20-30 minutes.  Dough will become very stretchy.

Break dough into smaller amounts.  Roll thin onto a well floured surface.  Cur with a biscuit cutter or glass.  Place about a teaspoon or so of filling into center of circle.  dab a small amount of cold water on circle and seal.  Allow filled pierogi to dry on top.  Drop in salted boiling water for a few minutes.  Peirogi's will float.  Remove them from the water when they float.  Place on a cloth.  they can be used immediately or frozen for later use. 

Filling:
You can use any filling that you like.  These are the fillings I use.

Potato and cheese:
Peel potatoes.  Boil potatoes until soft as if making masked potatoes.  Mash potatoes (DO NOT add milk or butter just the potato)  Add cheese to hot mashed potatoes and mix well.  You want this to be stiff.  Sometimes I add chopped cooked bacon to this.

Sauerkraut and bacon
Cut raw bacon in to small pieces and cook. Drain off the grease but save it.  Add sauerkraut to cooked bacon using some of the bacon grease lightly fry the sauerkraut and bacon together.  You want enough grease to keep the sauerkraut from sticking to the pan ant to add flavor but not be greasy tasting.  Place in a paper towel lined bowel and chill.

My newest flavor

Potato and cheese, sauerkraut and bacon.  I use a little of both of the above filings in my pierogi.  This has become a very popular flavor.

Pierogi's can be fried in butter or boiled and add butter sauteed onions to serve.