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]