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Bender Bending Rodri says
pierogis makes 9 dozen
5 lbs potatoes
1 med onion
1 lb sharp cheddar cheese (and some Velveeta)
3 TBL butter
peel and boil potatoes
salt while boiling
drain
throw all ingredients together and blend to desired consistency
dough:
3 cups flour
1 tsp salt
3 tsp crisco
2 eggs
3/4 cup warm water
whip eggs and wate together
add to flour mixture
mix into ball of dough
add flour to desired consistency if sticky
cut dough in 3 sections
put under pot for 15 minutes
put balled potato mixture in dough
fold over and seal with fork
boil water with 2 tbs oil
put pierogis in water stirring constantly
for 2 minutes until they float up
lay out to dry
when cool, freeze and pack
fry up in crisco to eat
this is my Bobbis (grandmother) recipe and she is Polish so it's authentic. i prefer to fry mine up with butter and onions yum !
enjoy
puppamama says
Try Velveeta cheese with your potatos, and nix the bacon. There's enough fat with the cheese….the bacon will double it!
Instead…..fry the kraut in bacon grease. It'll give it some extra flavor.