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Ingredients

• For The Dough (makes about 6 dozen):
• 1 tsp. salt
• 3 eggs
• 1 cup warm (not hot) water
• 4-1/2 cups all-purpose flour
• extra flour for rolling the dough
• For The potato Pierogi Filling:
• 6 medium potatoes (I like to use red)
• 8 tbsp. butter, softened
• 6 oz. cream cheese, softened
• 1 onion, chopped and sauted until soft
• salt and pepper to taste
• 2 onions+ 4 tbsp. butter for the butter sauce (optional)
• For The Meat Pierogi Filling:
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 cup finely chopped onions
• 6 oz. lean groun beef
• 6 oz. ground pork
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup cold water
• For The cabbage Pierogi Filling:
• 1 can (15 oz.) souerkraut, drained
• 1 small head of cabbage, shredded
• 1/2 package of bacon, cooked, drained on paper towels and crumbled
• 1 onion, chopped
• 1 tsp. sugar
• 4 tbsp. sour cream
• salt and pepper to taste
• 2 onions, chopped+4 tbsp. butter for the onion butter sauce(optional)
• For The cheese Pierogis:
• 2 lbs. ricotta chesse
• 4 tbsp. sugar (add more sugar if you prefer them sweeter)
• 2 egg yolks
• 2 tbsp. melted butter, cooled
• 1/2 tsp. salt
• 1 cup sour cream
• For The fruit Filled Pierogis:
• Use your favourite fruit pie filling, like cheery, blueberry, etc., or make your own.

Description

Instead Of Just Posting One Variation Of Pierogis, I Decided To Share All I Know About Making Russian Pierogis. This Recipe Includes Shaping Basics, The Basic Dough And 5 Possible Stuffings For Russian Pierogis. You Only Need To Use One Stuffing Per Batch

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