Kelly's Pierogies

Dough

2 Cups Flour

2 tbls. butter

1 tsp. salt

1 egg

2 tbls. sour cream

2/3 cup warm water

Blend everything except water in food processor until blended. Drizzle water in until ball forms. With floured hands, form into a ball and wrap in waxed paper until ready to use. If it is going to be a while before you use it (hours or you're making the dough the day before) keep in the refrigerator, but taken out far enough in advance to soften before rolling.

Potato Filling

5 lbs. potatoes; peeled, cooked (until very soft) and mashed

2 medium onions; chopped

1 stick of butter

2-3 lbs Pot Cheese

salt & pepper to taste.

Melt butter in a pot and sweat the onions in melted butter until very soft and translucent. Mix into mashed potatoes. Fold in cheese and add s&p. This can be made a day or two in advance.

Saurkraut Filling

12lbs saurkraut; rinse, drain and chopped in food processor

1 small onion per bag of kraut OR 1 large onion for 2 bags; finely chopped

Enough oil (g-ma uses vegetable) to cover bottom of a large pot

Add chopped onion to oil and heat in pot. Add kraut and stir until softened (takes a little while). Add additional oil if mixture seems too dry.