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Breads
Potato Dough for Pierogi
Dora Jurek
2
1
1
2
1
1
cups Flour
tsp Oil
/2 cup boiling Water
tsp Salt
to 2 Eggs
/2 cup Betty Crocker Potato Buds
Prepare the potato buds using the 1/2 cups boiling water. Start
with flour, add salt, oil, eggs and potato buds. At this point you
may need to add some water. (If eggs are large, water may not
be required.) Knead, roll, cut , fill and boil for about 3 minutes.
Use 4-inch diameter cookie cutter to cut dough. Above recipe
makes about 20 to 24 circles.
Cheese Filling
2
1
1
4
1
1
lb pounds Dry Cheese
to 2 Egg Yolks
/4 tsp Pepper
Tbsp chopped Onion
tsp Salt
tsp Sugar
Sauerkraut Filling
1 lg can Sauerkraut (drain and rinse)
1/2 pound Bacon (Cut in small pieces)
1 med Onion, chopped
Salt, Pepper, Brown Sugar to taste.
Fry bacon and onion. Add drained sauerkraut, salt, pepper and
brown sugar. Mix well and cool before filling dough.
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