Pierogi Dough

Whisk together eggs, sour cream and salt in a large bowl. Add a little flour and warm water, kneading well after each addition. Continue adding and kneading until the dough is smooth and feels like velvet.

Roll out one handful of dough as thin as possible (it will take some effort because the dough can be stiff). Place the rest of the dough on the counter with the mixing bowl on top of it to keep it moist.

Using an empty tuna fish can or large circle cookie cutter, cut circles out of the dough. Place a heaping teaspoon or tablespoon (depending on size of circle) of filling on each circle. Moisten the edges of the dough with water and fold in half to form a semicircle, stretching the dough as needed and stuffing the filling back in as you pinch the edges. Pinch edges firmly to close. Place on a floured baking sheet and cover with a towel.

Bring a large pot of salted water to boil and add 6 to 8 pierogi. Boil gently until they all float to the surface, about 2 to 4 minutes. Continue to boil gently for another 3 to 4 minutes. Remove with a slotted spoon and cool on a greased cookie sheet or transfer directly to a hot buttered skillet to pan fry. Package boiled and cooled pierogi in freezer bags.

Freshly boiled or defrosted pierogi can be sautéed in a frying pan with butter or olive oil until lightly browned and crisp. Serve with salt and pepper, caramelized onions and either plain yogurt or sour cream.

Potato Cheese Filling

Peel and roughly chop the potato, then place in a pot of boiling salted water. Boil until extremely tender and almost falling apart.

Drain and place in a bowl with the butter, farmer’s cheese, cheddar cheese, salt and pepper. Mash together with a fork until fluffy and combined. Taste and adjust salt and pepper as needed. Place in the refrigerator to cool until ready to assemble.

Mushroom Filling

Place the dried porcini mushrooms in a tall jar and cover with lukewarm water for at least 30 minutes or until they are completely rehydrated. Remove mushrooms from the jar with a fork and briefly rinse away any grit, then chop. (You can save the leftover mushroom liquid in the refrigerator for broths or soups.)

Heat the butter in a large skillet over medium heat. Add the onion and sauté until translucent. Add the chopped porcini and chopped fresh mushrooms to the pan and cook until they’ve released all of their moisture and begin to brown. Add the garlic, salt and pepper and cook for another 2 to 3 minutes. Remove from theheat and add parsley, allspice and lemon juice. Place in the refrigerator until ready to assemble.

Sauerkraut Filling

Soak the sauerkraut in water, then drain and squeeze out excess water. Repeat. Chop into small pieces and set aside.

In a medium skillet, heat the olive oil over medium heat, then add the onion and sauté until lightly browned. Add sauerkraut to the pan, cook for 1 more minute and then remove from the heat to cool.

Line a fine mesh colander with cheesecloth and drain the cottage cheese. Rinse it and drain completely. Pat dry with a paper towel and add to the cooled sauerkraut mixture. Place in the refrigerator until ready to assemble.