KOSLOSKI FAMILY PIEROGI RECIPE

(enough to feed an army)

DOUGH

5 pounds of flour

2 tbs. of salt

1 dozen eggs

4 cups of water (approximate)

Mix dough, form into ball and refrigerate.

POTATO FILLING

5 lbs. of cooked potatoes

2 pounds of cheese

Mash cheese and cooked potatoes together with no milk or butter until smooth. Mixture will be thick. Adding sour cream to the potato/cheese mixture Is optional.

SAUERKRAUT FILLING

4 medium onions, chopped

8 tbsp. butter or margarine

4 two pound bags of sauerkraut, wrung out

Saute onions in butter until soft and turning brown.

Add dry sauerkraut. Cook about 30 minutes until it turns brownish and fairly dry.

MAKING THE PIEROGI

Take a small amount of dough out of refrigerator at a time. Cut into small pieces. Roll out each piece into a small circle of dough, about 5” in diameter, on a floured surface. Fill with either the potato mixture or the sauerkraut. Brush water slightly around edge of circle and fold over and seal tightly by pressing edges together to form a half-moon shape. Drop the pierogi in boiling water with a small splash of oil added to water, for about 5 minutes. When done, place pierogi on oiled cookie sheet, placing oiled saran wrap between each layer. Cover very well and freeze until ready to fry in butter with onions for serving., The pierogi can also be warmed in oven instead of fried, but “we know the difference.”