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  • My pierogie recipe is to just make a basic egg-noodle batch. Pile
  • some flour on a [clean] countertop. Make a depression in the
  • middle. Break an egg into the middle. Fold the flour into the
  • egg until well mixed. Cover and let rest at least a 1/2 hour.


Roll out the noodle dough as far as you can. Cut into rounds or' squares (your preference, squares make for less waste). Fill with your favourite filling, fold over, seal edges with some flour/water paste and press with a fork. Let rest for an hour. Boil pierogies for a couple of minutes, until they float. Drain. Melt some butter in a frying pan. Sautee pierogies in the butter until lightly browned on both sides. Serve. Fillings: My ex-hubby's Babcia would fill with cottage cheese or prunes. I've seen in (US) grocery stores potato-cheese filling or sauerkraut filling. I've read of Russian pierogies with a meat/vegetable filling. I don't know your pierogie experience, so cannot offer suggestions. These were always served Christmas eve and [I think] on Easter Sunday. Babcia always made kapusta (sauerkraut, Polish style cabbage) on these occasions, too. Kapusta Open up a couple of large cans of sauerkraut. Drain and rinse well. Place in a large saucepan with a potato, and enough water to cover. Bring to the boil, let simmer a while. Drain and rinse. Repeat this process until the potato starts to fall apart. Add hard green peas and black mushrooms, plus some pork fat-back which has been fried up a bit. Stir all ingredients together until the potato has literally fallen apart, making a slightly creamy sauce. Simmer a while longer.

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Im looking for a recipe for plum pierogies can you help me please. Im not sure what kind of fulling to buy. Thank You Pam


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