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"Now I'm craving pieorgies.... sauerkraut pierogies, cabbage pierogies, potato and cheese pierogies...all sauteed in butter and onions...."

Easy to make....

Brought over from Europe about 100 years ago;

Pierogi Dough

4 1/2 cups AP flour
3/4 cups warm water
1 cup sour cream
1 egg
3 tablespoons melted butter
1/2 to 1 teaspoon salt

Mix well and roll out to desired thickness. Cut into rounds & fill.

Sauerkraut Filling

1 1/2 to 2 pounds sauerkraut, washed & drained
Cover with water, adding dried mushrooms, pepper, etc. Cook 3/4 to 1 hour until tender. Cool & drain squeezing out as much moisture as possible. Chop with 2 hard boiled eggs.

Sauté 2 chopped medium-large onions, 1/4 to 1/3 pounds of mushrooms in 3 to 4 tablespoons of butter until clear & sweet. Add to sauerkraut and mix in salt & pepper to taste and two raw eggs.


C.J.V. - but only made for Christmas now-a-daze by me
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