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Grandma Jean's Pierogis
Dough: combine 2 large eggs, 1/2 cup milk, 2 Tbsp. melted butter, 2 cups flour, 1/2 tsp. salt until combined. Dough should come together and be lump-free, but do not over-mix. Add more flour if needed (so it's not TOO sticky, but it should be a little sticky).
Wrap in balls in cling wrap and refrigerate a bit. Grandma said not to make more than one batch of dough at a time.
Cheese filling: combine farmer's cheese/pot cheese (shred if you need to) with one egg, sauteed onions, and black pepper.
Sauerkraut filling: drain, rinse, and squeeze sauerkraut (I get the one in baggies in the meats aisle at the grocery store). Chop sauerkraut up, to make it easier to spoon-fill the pierogis. Add one egg, sauteed onion and black pepper.
Roll dough as thin as you can on a floured surface. Use a pierogi cutter to cut circles, or you can use a drinking glass. Spoon some filling into the center of the circle, wet the edge of the circle with water and your finger, then crimp closed. You can crimp each pierogi by hand. Make sure to seal, or the fillings will leak out.
Boil water on the stove (I use a soup pot), then drop a few pierogis in at a time. When they rise to the surface, take them out and put them on wax or parchment paper.
When you're ready to serve, sautee in butter (not too hot -- don't burn your butter). Serve with a dollop of sour cream and cracked black pepper.
These refrigerate and freeze well. Each batch will make around 20 pierogis. If you combine your leftover dough scraps together, it is much harder to get the dough rolled really thin a second time (the dough gets stiff). The dough is also good for making homemade noodles.