Ingredients
2 cups fruit, such as pitted cherries, apples, blueberries, plums or peaches.
3/4 cup water
1/3 cup sugar (optional)
1/2 teaspoon cinnamon or cardamom (optional)
1 teaspoon lemon juice (optional)
2 to 4 tablespoons fine dry bread crumbs

Combine the fruit of your choice, water, and sugar in a saucepan. Bring to boiling, then cook and stir until the fruit is tender and the water almost gone. Remove from heat.

Mash the fruit slightly with potato masher. Add cinnamon and or cardamom and lemon juice. Cook and stir over low heat, just until the mixture is thick.

Stir in enough breadcrumbs to make the filling very thick.

Ingredients
2 cups dried, pitted prunes
1 tablespoon lemon juice
1 tablespoon brown sugar

In a saucepan on the stove, cover the prunes with water. Bring just to boiling, cover, remove from heat, and let stand 20 minutes. Drain the prunes, then add lemon juice and sugar, and cook until almost all of the liquid is gone.

Ingredients
2 large cans sauerkraut, rinsed and drained very well
1 large onion, minced
1/2 pound fresh mushrooms, washed, drained, and sliced thin
1 stick butter or margarine
Salt and pepper to taste

Sauté the minced onion in melted butter or margarine until transparent. Add drained, sliced mushrooms and sauté on medium heat (possibly medium high heat) to brown the onion and mushrooms and reduce the liquid. After browning, add the sauerkraut, mix well, and season with salt and pepper to taste. Cook an additional 10 minutes or until flavors blend.

Ingredients
6 large potatoes
1 large onion, minced
1 pound can sauerkraut, rinsed lightly and drained
1 stick butter
Salt and pepper to taste

Peel, quarter, and cook the potatoes in salted water, until tender.

While the potatoes are cooking, peel and mince the onion. Melt the butter or margarine, add the onion, and sauté until deep brown — not burnt but more than golden.

Rinse and squeeze the sauerkraut, getting out as much liquid as possible.

When the potatoes are tender, drain them well and mash until consistent in texture and not lumpy. Add the onion and butter mixture, the sauerkraut, and salt and pepper to taste.

Ingredients
2 cups dry cottage cheese
2 beaten eggs
2 tablespoons sour cream
Salt and pepper to taste

Beat the eggs. Add the sour cream and beat a little more. Add cheese, salt and pepper, and mix thoroughly.

Ingredients
1 large head of cabbage, thinly shredded and shaped into small pieces (large chunks can create a problem while filling and cooking)
1 large onion, minced
2 ribs of celery, minced
1 green pepper, minced
1/4 pound butter (1 stick) or margarine
Salt and pepper to taste

Steam the lightly salted cabbage in a covered pot slowly, so it does not burn. Use only a little water, about a tablespoon or two, adding a little more if needed. Cook until tender but still firm.

While the cabbage is cooking, melt the butter or margarine in a frying pan. Add onion, celery, and green pepper, and sauté until golden brown. Season with salt and pepper while cooking. Drain as much liquid from the cabbage as possible, mix in sautéed vegetables, and let cool.

Ingredients
2 cups flour
1 teaspoon salt
4 egg yolks
2 tablespoons sour cream
1/2 cup hot water

Mound the flour on a breadboard and make a well in the center. Drop the egg yolks, salt, and sour cream into the well.

Working from the center to the outside of the flour mound, mix the flour into the egg and sour cream in the center with one hand, while keeping the flour mounded with your other hand until all of it is blended. Slowly add the water, a little at a time.

Knead the dough until firm and well mixed. Cover the dough with a warm bowl, and let it rest 10 minutes.

Divide the dough into halves. Keep one half under the bowl. On a floured surface, roll the other half of the dough until thin (not too thin, so it won’t break while filling).

Cut out 3-inch rounds with a biscuit cutter.

The rounds can be filled using either of two methods:

1. Place a small spoonful of filling to one side on the circle of dough. Moisten the edge with water. Fold the dough over and press the edges together firmly (some like to use a fork) so they won’t break open while cooking.

2. This method permits a greater amount of filling: Stretch the dough circle slightly by hand, then form a “C” with the index finger and thumb of your free hand and set the dough circle on top of that. Using a spoon with the other hand, add the filling into the center depression, making sure to keep the edges clean and dry. Then tuck in two opposing points on the circle to form corners, and fold the two halves together, pinching the edges tightly.

from her Baba’s kitchen, and Backseat Gourmet

Ingredients
5 cups all-purpose flour
1 tsp. salt
1/2 cup canola oil
1 large egg
2 cups recently boiled water (very hot)

In a large bowl mix together the flour and salt.

Combine the oil and the egg, beat together lightly. Stir in to the flour and salt. It will not combine well, but keep stirring and working at it until you have a coarse meal, like biscuit dough would be before you added the liquid.

Pour your hot water in to the flour and egg mixture, all at once. Immediately start stirring. It won’t look like it is coming together, but keep stirring it. Don’t beat the crap out of it, but stir for a minute or two and it will come together into a somewhat lumpy, ugly dough.

Cover with a damp tea towel or loosely cover with plastic wrap and let it rest for at least 15 minutes, if not 30.

Link to original article

Ingredients

Filling
6 tablespoons butter
1 cup chopped onion
4 cups potatoes, mashed
2 teaspoons salt
2 teaspoons freshly ground black pepper
2/3 cup sharp cheddar

Dough
3 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper. Stir in cheese.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out one half to 1/8 inch thickness.

Cut into 3 inch rounds. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

You can now freeze your pierogi. Line a baking sheet with wax paper and freeze on it for about 20 minutes. Transfer to an air-tight container and layer with wax paper.

To cook pierogi (frozen or not) Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. In a separate pan, melt about 1/2 stick of butter. Add about 1/2-1 cup of chopped onions and cook until translucent. Add boiled pierogi to pan and fry until golden brown on both sides.

From Everyday Food

Ingredients
1 pound baking potatoes, peeled and quartered
1 stick (4 ounces) plus 2 tablespoons butter
3/4 cup shredded white cheddar cheese
Salt and pepper
2 3/4 cups flour, plus more for dusting
1 large egg
1 cup sour cream, at room temperature
2 tablespoons chopped chives

In a small pot of boiling salted water, cook the potatoes until fork-tender, about 8 minutes. Drain and transfer to a medium bowl. Mash with 2 tablespoons butter; let cool. Stir in the cheddar cheese and season with salt and pepper.

In a large bowl, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Make a well in the center of the flour, add the egg and sour cream and stir into the flour. Let the mixture rest for 10 minutes, then transfer to a work surface and knead until a smooth, stiff dough forms. Cut the dough into quarters, wrap each in plastic and refrigerate for 30 minutes.

Meanwhile, in a large skillet, cook the remaining 1 stick butter over medium heat until melted and brown, about 5 minutes. Stir in the chives.

On a floured work surface, working with one-quarter of the dough at a time, roll out each piece into an 11-inch circle. Using a 4-inch biscuit cutter, cut the dough into rounds. Place a tablespoon of potato filling slightly off center on each circle. Moisten the edge, fold the dough over the filling and press the edges firmly to seal.

In a large pot of boiling, salted water, cook the pierogi, about 9 at a time, for 5 to 7 minutes. Toss them in the brown butter before serving.

Makes 3 dozen.