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Ingredients

• For dough:
• 2 Eggs
• 1/2 c Water
• 2 c Flour
• 1/2 ts Salt
• VARIETIES OF FILLING
• CHEESE:
• 1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1
• tbsp sugar 1 egg 1 egg yolk Mix ingredients
• thoroughly. Fill pierogi.
• CABBAGE AND MUSHROOMS:
• 1 small head cabbage 2 cups mushrooms 2 tbsp sour
• cream 1 small onion, chopped fine butter salt and
• pepper Quarter cabbage and cook in salted water for 15
• minutes. Drain, cool and chop fine. Saute onion in
• butter, add chopped mushrooms and fry 5 minutes. Add
• chopped cabbage and continue to fry until flavors
• blend. Add sour cream and cool. Fill pierogi.
• SAUERKRAUT:
• Two cups sauerkraut may be substituted for the
• cabbage. Rinse and chop sauerkraut. Proceed as above.
• MUSHROOMS:
• 1 cup chopped mushrooms 1 onion chopped fine salt and
• pepper 2 egg yolks butter
• Saute onion in butter. Add mushrooms. Season. Remove
• from fire, add egg yolks and stir well. Cool and fill
• pierogi. Serve with chopped onion browned in butter.
• MUSHROOMS AND MEAT:
• 1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion
• chopped fine butter salt and pepper 2 tbsp sour cream
• Run cooked meat through meat grinder. Fry onion in
• butter until transparent, add mushrooms and meat.
• Season to taste. Add sour cream and cool before using.

Description

Try This Pierogis Recipe From A Member Of The MyRecipes Community

MyRecipes