Samantha 
Filling
- 5 lbs red potatoes
- 2 lbs onions chopped
- 1/4 cup canola oil
- 1 head of red cabbage
- Salt
- Pepper
Dough
- 2 cups all purpose flour
- 2 cups white whole wheat flour
- 2 tsp salt
- 2 TBSP canola oil
- 2 TBSP non-fat yogurt
- 1 cup warm water
Directions for filling
- Boil potatoes and cabbage until tender.
- Remove skins of potato and mash.
- Blend cabbage in food processor and combine with potatoes.
- In a pan cook onions on medium heat with oil until tender.
- Combine onions with potato and cabbage.
- Season with salt and pepper.
- Mix water, canola oil, salt, and non-fat yogurt in a large bowl.
- Mix in white whole wheat flour.
- With your hands knead in the remainder of the flour.
- Continue needing for 5 minutes.
Directions for Assembly
- Roll out half of the dough in a large circle 1/16 inch thick.
- Place filling in a row spaced. See below for spacing.
- Fold dough over filling and press together all sides making sure filling is completely sealed in.
- Cut out individual pierogies.
- Boil in salted water for 15 minutes.
- Freezing a pierogi is easy. Just place them on a cookie sheet separately. Doing so, will allow them to freeze separately and prevent them from sticking together in a frozen mess. A day later, combine them into a freezer bag.
