Polish Pierogies

• 4 eggs
• 1 tsp (5 ml). salt
• 1 tbsp (15 ml). oil
• 1 cup (225 ml) water
• 5 cups (1175 ml) all purpose flour
• 8 oz (224 grm). can sauerkraut, well drained
• 1 large onion chopped
• 1 small head cabbage, chopped fine
• 1 lb (.5 kg). Farmers cheese or Riccata
• 1/4 tsp (1 ml). each salt & pepper

1. Mix eggs, salt, oil, water and flour.
2. Knead until mixture becomes a smooth ball.
3. Wrap in plastic wrap and let rest at room temperature about 1 hour.
4. In a large skillet sprayed with Pam, saute cabbage, kraut, and onion until all is tender.
5. Remove from heat and stir in cheese.
6. Break off a fist full of dough and re-wrap unused portion.
7. Roll dough on floured surface, stretching to make 6 inch x 12 inch oblong or oval.
8. Drop heaping tbsp of mixture on bottom part of dough, about 2 inches apart (should make about 5 mounds.)
9. Fold top of dough down to cover.
10. With fingers, press around each mound and cut leaving 1/8" for sealing.
11. Pinch edges together with a little water to hold.
12. Use fork to seal.
13. Drop a few pierogi's at a time into mildly boiling water for 1 minute.
14. Remove with slotted spoon and place on greased cookie sheet.
15. Put wax paper between layers.
16. Freeze if desired.
17. Once frozen, they can be packaged into freezer bags.
18. Fry in Crisco or butter when needed.
19. I use Crisco for crispy results.

eggs, salt, oil, water, flour, sauerkraut, onion, head cabbage, farmers cheese, salt

Taken from online-cookbook.com/goto/cook/rpage/0002E4 (may not work)