Sour Cream Pierogies Dough and Fillings

This recipe was given to me by Cathy Warner.  This is her mother's, Clara Zilch, recipe.  The fillings are for potato cheese and sauerkraut.  The sour cream dough is soft and tasty.  Either make one batch of both fillings or double one in order to use all of the dough.  Or, make half a batch for a trial run.  Make the fillings first.  Allow an hour to an hour and a half to make this dish.  You may freeze boiled and drained pierogies in a single layer to use later.  See steps at end of recipe.

4 to 5 cups flour, sifted
1/2 cup butter or margarine, room temperature
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Serve with sour cream

To make Dough:  In a medium-size bowl, combine the flour (4 cups), butter, milk, eggs, sour cream, and salt.  Use the rest of the flour as needed to knead the dough on a lightly floured surface into a soft pliable dough.  Let dough rest for 10 minutes.  Roll dough out 1/2 at a time to 1/4-inch thickness and cut in rounds with a 3-inch glass.  Place 1 tablespoon of filling in middle of each round, fold the rounds over and seal with your fingers.  To cook the pierogies:  bring a saucepan of lightly salted water to a boil, add a few pierogies at a time and boil until pierogies float to the top.  Remove with a slotted spoon and transfer to a dish until all pierogies are cooked.  Then, fry pierogies in a small amount of butter and onions until brown.  Serve with sour cream.

Potato/Cheese Pierogies Filling:
2 cups mashed potatoes
1/2 to 3/4 cup extra sharp cheddar cheese

Combine hot mashed potatoes with cheese. Make sure potatoes are not lumpy or they may pierce the dough.  Let this mixture cool before filling dough.  Allow 1 tablespoon of potato filling for each of the pierogies.  Cook as mentioned above.

Sauerkraut Filling:
1/2 cup onion, chopped
little butter or oil for frying
2 cups sauerkraut (or 14.5-oz. can)
1 hard-boiled egg, diced
salt and pepper to taste (careful as sauerkraut has lots of salt)

In a large frying pan, saute onion in little butter or oil until browned.  Add sauerkraut and cook on low to medium heat, stirring frequently, until juice is cooked away.  Be careful not to burn the filling.  Season to taste.  Allow to cool and mix in egg.  Use 1 tablespoon of filling for each of the pierogies.

To use frozen pierogies:  Place frozen pierogies in lightly salted boiling water and cook until they float to the top.  Fry in a little butter and onion.  Serve with sour cream.

This recipe makes about 3 dozen.