Pierogies - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Pierogies

 

 

 

 

 

 

Dough: 

  • 8-12 eggs (beaten) 
  • 1 tsp. salt
  • add 2 cups flour until ball forms 
Filling: 
  • 1 large carton (lg. curd) cottage cheese 
  • 1 large can sauerkraut 
  • 1 tbs. sugar
  • 1/2 small chopped onion 
Boil sauerkraut with 1-2 tbs. sugar and a couple pinches of salt for 5 minutes. Drain and cool in strainer, add cottage cheese and let drain. 

Roll 2 tbs. dough on floured surface. Put filling in and close up with floured fork. Boil for 2 minutes or until each floats. 

Next fry in oiled skillet until brown and transfer to roaster with cream and onion for at least 1 hour. 

Note: 18 eggs makes 40 pierogies; 12 eggs makes 30. 

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