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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Nov 7, 2010


  2.5 Cups All Purpose Flour                                            2 Tbl Sour Cream, Full Fat
  1 Tsp Salt                                                                        1/2 Cup Water, Lukewarm
  1 Large Egg, Beaten                                                      

In a medium or large bowl, mix all the ingredients together and knead just a little.  The dough should not be very smooth and should be a  little sticky.  Cover the dough and lest stand for 1/2 hour before using.
Cut the dough into 6 sections and roll out or run through a pasta press.  Use flour as necessary on the counter to prevent the dough from sticking.  Flip the dough several times while rolling.  The dough should be very
 thin.  Cut 3 - 4 inch circles from the dough.  Add a spoonful of filling to the center of each circle.  Do not over fill.  Wet the edge of the dough circle and seal.  Be sure that no filling has leaded out of the sealed edge - the
 pierogi will come open during boiling.

Place the sealed pierogi on a floured surface until they are boiled.

To Cook: Bring a large pot of water to a rolling boil - add a couple of Tablespoons of salt.  Taste the water - it should be slightly salty.  Carefully place a batch of pierogi into the boiling water, careful not to crowd, and boil 1 -  2 minutes.  Place the pierogi in a buttered tray and brush with additional butter.  t this point, you may freeze the pierogi.  Or you may cook them - either fry in butter or put pan in 350  degree oven and bake for 15 minutes or until golden.

To reheat:  Remove from the freezer at least 24 hours in advance and thaw in the refrigerator.  Cover the dish with foil and heat for 30 to 40 minutes in a 275 degree oven.

Filling:  Pierogi can be filled with whatever you like.  I use a mix of mashed potato - just the potato, no butter, sour cream, etc and an extra sharp cheddar.  I have also used the buffalo chicken dip below.

Buffalo Chicken Dip:
  2 Chicken Breast, cooked                                               
  12 Ounce Cheddar Cheese, Shredded                          
  6 Oz Hot Sauce
  8 Oz Cream Cheese                                                       

Pre-Heat Oven to 350.   

If making Dip:  Shred chicken with two forks.  Mix all ingredients in a bowl and spread evenly in a greased pan.  Bake for 35 minutes and serve with crackers.

If using to fill pierogi:  Chop chicken in a food processor.  Add remaining ingredients to to the food processor and mix thoroughly.

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