Carrye’s Family serves these on Christmas Eve.  It is her Grandma Wielonski’s recipe. 

Ingredients

• 2 eggs, beaten
• 3 cups flour
• 1/4 cup oil
• 3/4 cup water
• 1 Package of prepared mashed potatoes
• Onions
• Cheddar cheese to taste
• 1 pound Sauerkraut
• Salt and pepper to taste

Directions

• Stir 2 beaten eggs into the flour; add oil and water.  Knead until smooth (extra flour may need to be added). Cover dough and set aside for 10 minutes.  Take a small portion of dough and place on a floured board.  Pat slightly into a flat circle, then roll out to a wider circle.  Cut out into small squares or circles.  Place about a spoonful of potato and cheese or sauerkraut mixture on each.  Wet edges and seal by pressing.  Put 3 or 4 pierogis into a softly boiling pot of water.  They will come to the top and cook for about 3 minutes.  Remove to wax paper to cool.  When all are cooked, wrap on wax paper, in small batches and then in towels if you are not going to use them for a few days.
• Potato and Cheese Mixture: Using store bought mashed potatoes, add 2 onions which have been cut small and fried in butter.  Add cheddar cheese to taste.
• Sauerkraut Mixture:  Rinse a 1 pound can of sauerkraut; cook in a small amount of water until tender.  Drain until it looks dry.  Add onions as above and salt and pepper to taste.

Notes

• This is a rather complicated recipe and not as easy as it seems.

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