Been eating store bought Pierogies since I haven't made any in a while.Most places have what they call Cabbage Pierogies (its' sauerkraut) I make mine with Cabbage & Onion
Start with a large Head of Cabbage
I used my knife cutting fairly thin strips
Going to boil till tender,cool after draining
I cool them over night Ring out in cheese cloth or a towel
A large Onion diced saute in butter
Add Cabbage saute till lightly browned
For the Dough (recipe to follow)
Let the dough rest in the fridge for a few hours
or over night Roll out to your desired thickness
I like thin
Cut your disc with what ever you have
I have a Pierogi Cutter no pic
no pics of filling
put a spoon full on the center fold over an fork crimp the edges
we freeze before bagging zip lock is fine they won't last
Time to eat
Fried in butter
Served with home made Fresh Kielbasi
and Brown sauerkraut
A cut shot
Thanks for looking
Richie
Pierogi Dough
2 cups Flour
2 Eggs ( jumbo)
4 heaping Tbs sour cream
1 Tbs water
1/2 tsp. salt
Start with a large Head of Cabbage
I used my knife cutting fairly thin strips
Going to boil till tender,cool after draining
I cool them over night Ring out in cheese cloth or a towel
A large Onion diced saute in butter
Add Cabbage saute till lightly browned
For the Dough (recipe to follow)
Let the dough rest in the fridge for a few hours
or over night Roll out to your desired thickness
I like thin
Cut your disc with what ever you have
I have a Pierogi Cutter no pic
no pics of filling
put a spoon full on the center fold over an fork crimp the edges
we freeze before bagging zip lock is fine they won't last
Time to eat
Fried in butter
Served with home made Fresh Kielbasi
and Brown sauerkraut
A cut shot
Thanks for looking
Richie
Pierogi Dough
2 cups Flour
2 Eggs ( jumbo)
4 heaping Tbs sour cream
1 Tbs water
1/2 tsp. salt
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