Ingredients:
4 Cup(s) flour; sifted
1 egg
869/10000 Ounce(s) salt
1 Cup(s) water or milk
-1 large sauerkraut
1 Cup(s) onion; diced
4 Slice(s) bacon; diced
-1 medium potato
1/2 stick butter
1 1/2 Pound(s) farmers cheese |
Directions: Mix egg, salt and milk gradually adding flour while stirring to form a
stiff dough. Turn onto floured board and knead as for bread. Roll dough
into ball, place in plastic bag and refrigerate to chill while filling is
being prepared.
Filling:
Place sauerkraut in pan, cover with water and bring to a boil. Simmer for
5 minutes, drain, rinse and squeeze out water. Place sauerkraut, onion and
bacon in a frying pan. Fry until browned adding a little oil if bacon is
lean. Put aside to cool.
Potato and cheese:
Prepare potatoes as for mashed potatoes. In separate pan while potatoes
cook, saute onion with butter until tender. To prepare potatoes, stir in
onion mixture and farmers cheese. Blend well.
Roll dough 1/2 at a time on floured board. C
ut into circles with a
doughnut cutter. Roll each circle again maintaining circle shape to about
1/2 its size again. Place filling in each circle so it will be full when
folded in half (not overflowing). Travel around edge on both sides with a
fork to crimp and seal.
Drop in simmering water until each perogie floats. Spread out to cool or
drop into cold water. Place in refrigerator or container in freezer until
ready to serve.
Contributor: dailyrecipes
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