Episode 14: Pierogi

Fillings: Potatoes/Cheesy Potato: make mashed potatoes however you like (for cheesy potatoes add cheese) Cheese: Farmers cheese Cabbage: Quarter head of cabbage and remove the cores, slice into thin strips. In large sauté pan/stock pot melt 1/4th cup butter over medium heat. Add all slices cabbage to the pan, stir and cover with lid. Cook down, stirring often to prevent burning. Add butter 1 tbs at a time if cabbage tries out. Season with salt and pepper to taste. Continue to stir until cooked down. Cabbage should be soft and lightly brown. Dough: 2 cups flour ½ tsp salt 2 eggs Mix flour, salt, and eggs, adding jus enough water to make a pliable dough. Roll into a ball and allow to rest for 20 plus minutes. Then roll out to about 1/8th inch thickness then cut into 3-inch circles or squares. Full with about 1 tbs of filling in center. Brush edges with egg wash, close, and pinch edges together (with fork or mold for decorative edges) To cook: drop into boiling water and boil until they float (or at most 10 minutes). Remove with a slotted spoon. Sauté over medium heat with butter and chopped onion.