Yield: 1 Servings
|1 cup||Dry-curd cottage cheese|
|1 teaspoon||Butter, melted|
|1 \N||Egg, beaten|
|1 tablespoon||Fresh lemon juice|
|1 small||Yellow onion peeled and finely chopped|
|1 ounce||Dried mushrooms soaked for 1/2 hr in:|
|1 cup||Warm water|
|2 cups||Fresh sauerkraut rinsed drained and finely chopped|
|\N \N||Salt and pepper to taste|
CHEESE PIEROGI FILLING
CHEESE PIEROGI FILLING: Run cheese through a ricer or a coarse sieve. Then mix well with everything else.
Sauerkraut and Mushroom Pierogi Filling: Soak the mushrooms and drain them through a fine sieve. Chop the mushrooms finely. Pan-fry the onion and mushrooms in the butter until the onion is clear. Add the sauerkrout and salt and pepper. Cook for about 15 minutes and cool.
Cabbage and Mushroom Pierogi Filling: The same as the filling above but use two cups finely shredded cabbage instead of sauerkraut.
Meat Pierogi Fillings: Various cooked meats may be used such as turkey, beef pork, etc. Simply grind the meat, add raw egg salt and pepper and any additional desired seasonings such as dill, parsley or chives.
Cheese and Potato Pierogi Filling: Boil peeled potatoes, about 1½ pounds, drain and mash with a little butter and milk. Add grated sharp cheddar cheese to the potatoes and cool (the more cheese, the tastier).
Taste for salt and black pepper.
Posted to EAT-L Digest 10 Sep 96 From: "<Judy Garrison>" <bluj@...> Date: Tue, 10 Sep 1996 22:20:40 PST