Anybody have a good potato and/cabbage pierogie recipe?

We LOVE polish food and I make great haluski and my ex makes a mean potato pancake. My kids want to learn to make this stuff now that they are grown. All we need is a good pierogie recipe. All the elders are passed or not mentally with us anymore. We just want to be able to make this instead of having to wait for church festivals in the summer. Know what I mean? Thanks.Anybody have a good potato and/cabbage pierogie recipe?
Perogy dough


3 cups flour


2 eggs


1/2 cup mashed potatoes


1/4 cup veg. oil


warm water





Mix, adding water as you go.


Makes a soft dough.


Roll out and cut into 2'; squares.


Put filling in each square, pinch closed.





Filling is usually:


potato/cheddar cheese


potato/onion


dry cottage cheese/potato


saurkraut (not raw cabbage)


prunes





I know people who buy won ton wrappers instead of making dough.


I guess it works pretty good, but I like my dough.Anybody have a good potato and/cabbage pierogie recipe?
My friend, Maria, who lives in Chicago but is from Poland taught me how to make pierogi. This link covers the basics. You can use anything you like for filling. One of my favorites to serve with a pork roast is prune. I use the canned prune filling for pastry that is found in the baking section of most grocery stores. Apricot is also good. Chopped sauted onions and mushrooms are very popular in Poland.





My advice is to always make twice as many as you expect to serve. Men and boys have an amazing capacity for these. Leftovers can be refrigerated. When you are ready to serve the leftover ones you have stored, just melt a little butter in a frying pan and saute the pierogi until hot and serve immediately. They are almost always better the second time around.
My husband is third generation Ukrainian and we buy no name frozen potato and cheddar cheese pierogies I fry up a pan of diced bacon and onions. Place the pierogies in a large pan of boiling water until they float, drain then add to bacon and onion mixture. Toss lightly and serve with sour cream.


I once spent hours making them from scratch and my husband said they don't taste like my family makes them hence the frozen route.


The same thing for cabbage roles. M%26amp;M's are better than homemade
when mom used to make them they had either potato and onions in them or prunes...loved them both...now I buy Mrs. Z's or Q's or something but whatever, they (the potato and onion) are in the frozen section at your supermarket. I suppose if you like prunes you can buy those and boil them and mash them then just put a teaspoon full next to the pocket on the plate. Just boil the pirogi then brown them in butter (margarine).
Faux Pierogi over Cabbage and Potatoes


Ingredients


:


3 large white potatoes, diced into 1-inch cubes


2 tablespoons grapeseed oil


1 red bell pepper, stem and seeds removed and diced


1 green bell pepper, stem and seeds removed and diced


1 large white onion, diced


Salt and freshly ground black pepper


Ravioli and cabbage (*See Cook's Note):


12 large round ricotta stuffed ravioli*


1 pound mini-cheese ravioli*


1 pound medium round spinach ravioli *


1/2 head red cabbage, chopped in a food processor**


1/2 head green cabbage, chopped in a food processor **


Salt and freshly ground black pepper


1/4 cup grapeseed oil


Directions


Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.





Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.





To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to ';sweeten.'; When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.





To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.





Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.