Pierogi

Take a good size head of cabbage and quarter it. Put it in a large pot and cover it with water. Boil it until it becomes soft but not mushy. Drain and let cool. Cut out hard parts and squeeze until you get the water out. Then grind it.

Take a medium sized onion and mince it. Fry in butter until browned slightly.

Melt ¼ lb. butter in frying pan. Put in the ground cabbage, onion which you fried, 2 George Washington Seasonings (the golden), and fry about ½ hour or until it looks shiny. Add more butter at intervals so that it will not be dry. Salt and pepper to taste. Let cool then put in refrigerator until it gets cold. Could let it stay overnight if you so choose.

Dough:

2 cups flour (sifted)

1 tsp. salt

¾ cup warm not hot water

Sift flour and salt together. Take water and add a little at a time to flour working it in with your hands. Knead until there aren’t any lumps. Let stand covered for about 15 minutes. Take part of it and roll out on floured board until you reach thickness you like. Not too thin because pierogi would break. Using a round cutter or a cup, cut circles. Then pinch well.

Boiling:

In large pot, place water about ¾ up and salt it with about 1 tsp. Bring to a boil. (If pot is fairly large, you can boil about 20 at a time). When water is boiling, place pierogi in and stir using only a wooden spoon. Bring water to a boil. Boil about 15 minutes. Take out and if you have a steamer or double boiler, place them in there to keep warm but not before melting butter and buttering them.

Cioci Nora’s dough recipe

4 cups flour

16 oz sour cream

2 eggs

Beat eggs. Blend in sour cream. Sift flour and mix into sour cream mixture. Work with hands. Knead on a floured board until dough isn’t sticky. Split dough. Roll out on floured board.