Here is that recipe for pierogies that I mentioned, cathepsut. I thought I'd post it here in case anyone else might be interested. This is my "family" recipe, although the use of "instant mashed potatoes" makes me think it hasn't been passed down as-is through *too* many generations. In spite of how dodgy that sounds (and I'm sure one could just use real mashed potatoes), this recipe makes REALLY good Polish-style pierogies. Also, I apologize in advance for the capslock; this is how my mother typed it and I don't feel like retyping the whole thing.

Enjoy! :)



PIEROGI

MAKE UP 6 SERVINGS INSTANT MASHED POTATOES [ACCORDING TO BOX DIRECTIONS]; COOL.
MIX THE ABOVE WITH:
3 EGGS
1/2 TEASPOON SALT
2-3 CUPS FLOUR [ENOUGH TO MAKE SOFT
DOUGH]
LET STAND 1-2 HOURS AT ROOM TEMPERATURE .
[REFRIGERATE UNTIL READY TO USE]


FILLING:
\ COOK QUARTERED HEAD OF CABBAGE IN SALTED
BOILING WATER FOR 20 MINUTES; REMOVE FROM
WATER.
\ COOK 1 PACKAGE OF CHICKEN BREASTS AND
1 PACKAGE OF THIGHS IN WATER TO COVER ;
COOL; GRIND MEAT IN FORRD GRAINDER WITH
FINE BLADE. [OR USE COOKED BEEF, CHOPPED,
SHREDDED OR GROUND [COOKED AND THEN
GROUND]]
SAUTE IN 2 TABLESPOONS BUTTER:
2 LARGE ONIONS, CHOPPED
2/3 CLOVES GARLIC, CHOPPED [OPTIONAL]
1 1/2 CUPS CHOPPED MUSHROOMS
CHOP COOKED CABBAGE AND ADD TO FRIED MIXTURE.
ADD:
1/2 TEASPOON SUGAR
SALT AND PEPPER TO TASTE
1/4 - 1/3 CUP SOUR CREAM
2 CUPS GROUND COOKED MEAT [CHICKEN, TURKEY
OR BEEF]
MIX THOROUGHLY

ROLL OUT BALL OF DOUGH IN LOTS OF FLOUR ONLY ONCE. SAVE TRIMMINGS AND COOK IN SALTED BOILING WATER AT THE END ...

FILL AND BOIL 5-8 MINUTES.
DRAIN
PLACE IN PAN WITH MELTED BUTTER
SPRINKLE WITH BREAD CRUMBS.


SUGGESTIONS:

DAY 1 -- COOK MEAT [~ 3 # POT ROAST] ..... MAKE MASHED POTATOES [INSTANT OR FROM SCRATCH]; 9-10 MEDIUM POTATOES....... REFRIGERATE .

DAY 2 --FILLINGS \ MEAT, ONION, MUSHROOM.
\ CABBAGE, ONION, MUSHROOM
REFRIGERATE

DAY 3 ... MAKE DOUGH ON DAY OF ASSEMBLY AS NEEDED;
ROLL
FILL
COOK IN BOILING WATER [SALTED] 5-8 MINUTES
[DON'T OVERCOOK]
DRAIN
PLACE IN FRYING PAN WITH BUTTER AND COAT TO
PREVENT THEM FROM STICKING TO EACH
OTHER .
[AT THIS POINT YOU CAN PACKAGE THEM FOR THE
FREEZER][OR REFRIGERATE THEM]
WHEN YOU COOK A BATCH FOR A MEAL , YOU ADD
THE BREAD CRUMBS.

THEY CAN BE FROZEN FOR ABOUT 3-5 MONTHS IF SEALED OR DOUBLE BAGGED ..... IT IS BEST TO DEFROST IN REFRIGERATOR ..... AFTER THEY HAVE BEEN COOKED , YOU CAN REHEAT THEM IN THE MICROWAVE ON A LOW SETTING FOR A SHORT TIME [DEPENDING ON YOUR MICROWAVE]