Ingredients
The following ingredients have 100 Servings
- 7 ½ cups all-purpose flour, plus more for rolling and dusting
- 1 ½ teaspoons kosher salt
- 2 whole eggs
- 1/3 cup sour cream
- 2 ½ to 3 cups room temperature water
- 1 pound russet potatoes, peeled and diced into 2 inch pieces
- 2 tablespoons unsalted butter
- ½ cup onions diced
- ½ teaspoon kosher salt
- Few grinds black pepper
- 1 tablespoon chopped fresh parsley
- ½ cup sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup button mushrooms diced fine
- ½ cup onion diced fine
- 1 14.5-ounce can sauerkraut, well drained and squeezed of liquid
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- ½ cup onion diced
- 1 pound farmer’s cheese crumbled (this is a cheese similar in texture to feta but without the briny taste)
- 1 whole egg beaten
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 cup dry pitted prunes
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoons plain breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoon of melted butter for every 25 pierogi (to coat them so they don’t stick)
- Onions – approximately ½ pound thinly sliced onions for each 25 pierogi
- 2 tablespoons butter for every ½ pound of onions
- Sour cream, as needed to serve with the savory pierogi
