Pierogi Dough's & Fillings

Submitted by Jerseyjan

Here is a couple variations of the dough:

#1 Dough                
1 egg
2 T sour cream
1 c milk
1 c water
2 + c flour

#2 Dough
1 egg
1 c water
2 T Crisco
1/2 tsp salt
2 1/2 c flour

#3 Dough
1 c flour
2 egg yolks
1/4 tsp salt
5 T water

Which ever you use, mix all ingredients to make a soft dough. Knead well. Roll out until thin. Use a round donut cutter or glass to cut out rounds. Fill with potato, cabbage or cheese. To hold dough together once filled, use water around edges while crimping. Drop in salted water , once they come to the top, cook about 5 min. more.

Potato Filling:
5 lbs. baking potatoes, peeled and boiled.
Mash by hand. Add cream cheese, melted butter, salt/pepper and cheddar to flavor.

Cabbage Filling:
1 head cabbage chopped fine. Add salt and let stand for 1 hour. Squeeze out water from cabbage and fry in butter until browned. Add some sugar ( 1-2 tsp). Don't burn.

Cheese Filling:
1/2 c dry cottage cheese
1 egg yolk
1 tsp butter
pinch of salt
Combine and mix