Grandma
Hrovosky's (from
From the Kitchen of Sarah
Huff
Flour mix:
1 cup flour
to one egg.
(use
as many of these mixures as you wish to make as many
as you wish)
The inside mixture is made up
of potato and cheddar cheese. Boil some potatoes, and then mix shredded cheddar
cheese in with the mashed potatoes. Add garlic powder, and salt and pepper, and
make sure the mixture is stiff.
Once the dough has stood for
some time, flour the counter, and roll out some dough. Tear about a 3 by 3
piece, and take a tablespoon full of potato/cheese mixture and place it in the
center of the piece. Fold the piece over and pinch the edges together like a
ravioli, or pierogi.
Once you have used all the
rolled dough, and have appx. 9 pierogies,
add all 9 to boiling water, and cook until they float. Add to previously sautéed
onions, and LOTS of melted butter, (yellow or white onions, and chopped
scallions) and toss so they do not stick together. It takes a while to use up
all the dough, so this undertaking is a labor of true love. Serve with Kielbasa, and
sauerkraut, if you wish. Have fun.