Name: Pierogi
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1/3 c Onion chopped; 1 1/2 c Sauerkraut; finely chopped; 2 Egg; 3 tb ;Water, hot; 1 tb Parsley, fresh; chopped; 1 lg Onion; halved and sliced; 3/4 c Rice; cooked; POTATO FILLING; 1/3 c Water; 2 c Flour; 2 tb Sour cream; 2 tb Butter; 1/4 ts Pepper (white preferred); 1/2 ts Salt; SAUERKRAUT FILLING; 1 tb Butter or margarine; 2 ts Bovril or Marmite; 1/2 c Onion chopped; 1 3/4 c Ground beef; cooked; salt and pepper to taste; 2 c Mashed potatoes; BEEF FILLING; 1/2 ts Salt; 1 tb Shortening

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INGREDIENTS

1/3 c Onion ; chopped
1 1/2 c Sauerkraut; finely chopped
2 Egg
3 tb ;Water, hot
1 tb Parsley, fresh; chopped
1 lg Onion; halved and sliced
3/4 c Rice; cooked
POTATO FILLING
1/3 c Water
2 c Flour
2 tb Sour cream
2 tb Butter
1/4 ts Pepper (white preferred)
1/2 ts Salt
SAUERKRAUT FILLING
1 tb Butter or margarine
2 ts Bovril or Marmite
1/2 c Onion ; chopped
1 3/4 c Ground beef; cooked
salt and pepper ; to taste
2 c Mashed potatoes
BEEF FILLING
1/2 ts Salt
1 tb Shortening

Pies

INSTRUCTIONS

Mound flour on a bread board and make a well in the center. Drops eggs and salt into well. Add water. Work from the center to the outside of the flour mound. Mix flour into liquid in center with one hand and keep the flour mounded with the other hand. Knead until the dough is firm and well mixed. Cover dough with a warm bowl, let rest 10 min. Divide dough into halves. On a floured surface, using half of the dough at a time, roll dough as thin as possible. Cut out 3" rounds with a large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent filling from leaking out. Drop into boiling salted water and cook gently 3 to 5 min or until they float. Lift out of water with perforated spoon. Should make 1 1/2 to 2 dozen. Note: the dough will tend to dry out and not seal completely so work with 1/2 the dough at a time, rolling out a large circle and placing small mounds of filling far enough apart to allow for cutting. Then cut with biscuit cutter and seal. Dont put too many in the water as they will stick together. Beef filling: Fry onion in margarine in large frying pan until golden. Stir in meat and rice. Dissolve Bovril (thats a boullion type product) in hot water. Add to meat mixure with parsley, salt and pepper. Beef filling: Saut# onion in butter 5 min. Add salt/pepper. Combine potatoes and onion mixture. Blend well. Sauerkraut filling: stir fy onion in butter in a saucepan 3 minutes. Rinse and drain sauerkraut. Add to onion and cook 2 min. Remove from heat. Stir in sour cream. From: Sam Waring Newsgroups: rec.food.recipes Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98

NOTES

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Pierogi

1/3 c Onion chopped
1 1/2 c Sauerkraut; finely chopped 
2  Egg 
3 tb ;Water, hot 
1 tb Parsley, fresh; chopped 
1 lg Onion; halved and sliced 
3/4 c Rice; cooked 
  POTATO FILLING 
1/3 c Water 
2 c Flour 
2 tb Sour cream 
2 tb Butter 
1/4 ts Pepper (white preferred) 
1/2 ts Salt 
  SAUERKRAUT FILLING 
1 tb Butter or margarine 
2 ts Bovril or Marmite 
1/2 c Onion chopped
1 3/4 c Ground beef; cooked 
  salt and pepper to taste
2 c Mashed potatoes 
  BEEF FILLING 
1/2 ts Salt 
1 tb Shortening

Mound flour on a bread board and make a well in the center.  Drops eggs and  salt into well.  Add water.  Work from the center to the outside of the  flour mound.  Mix flour into liquid in center with one hand and keep the  flour mounded with the other hand.  Knead until the dough is firm and well  mixed. Cover dough with a warm bowl, let rest 10 min. Divide dough into  halves.  On a floured surface, using half of the dough at a time, roll  dough as thin as possible.  Cut out 3" rounds with a large biscuit cutter.  Place a small spoonful of filling a little to one side on each round of  dough.  Moisten edge with water, fold over and press edges together firmly.  Be sure they are well sealed to prevent filling from leaking out. Drop into  boiling salted water and cook gently 3 to 5 min or until they float. Lift  out of water with perforated spoon.     Should make 1 1/2 to 2 dozen.    Note:  the dough will tend to dry out and not seal completely so work with  1/2 the dough at a time, rolling out a large circle and placing small  mounds of filling far enough apart to allow for cutting.  Then cut with  biscuit cutter and seal.  Dont put too many in the water as they will  stick together.    Beef filling:  Fry onion in margarine in large frying pan until golden.  Stir in meat and rice.  Dissolve Bovril (thats a boullion type product) in  hot water.  Add to meat mixure with parsley, salt and pepper.    Beef filling:  Saut# onion in butter 5 min.  Add salt/pepper.  Combine  potatoes and onion mixture.  Blend well.    Sauerkraut filling:  stir fy onion in butter in a saucepan 3 minutes. Rinse  and drain sauerkraut. Add to onion and cook 2 min. Remove from heat. Stir  in sour cream.    From: Sam Waring <Sam.Waring@382-91-12.ima.infomail.com> Newsgroups:  rec.food.recipes    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98

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Nutrition

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Serving Size: 1 Pie (48g)
Recipe Makes: 24 Pies

Calories: 98
Calories from Fat: 28 (29%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 22.2mg		7 %
Sodium 73.5mg		3 %
Potassium 80.3mg		2 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 14.3g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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