Pierogi (potato dumplings)

Yield: 1 Servings

Measure Ingredient
2 cups Flour
½ teaspoon Salt
¾ cup Cold water
1 \N Egg
4 mediums Potatoes; cooked and mashed
¼ cup Butter
1 \N Onion; chopped
1 teaspoon Salt
¼ teaspoon Pepper

DOUGH: Sift together salt and flour. Beat egg together with water and work into flour. Knead until dough is smooth and elastic. Roll out to ⅛ inch thickness on floured board. Cut into 2½ inch rounds with pastry cutter. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well. Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time. Bring to boil again, and continue to cook for 5 to 6 minutes. Stir with wooden spoon to prevent them from sticking. Remove from water and place in colander to drain.

After all pierogi are cooked, place in bowl or on platter. Melt ⅓ cup butter and saute 1 small chopped onion in butter. Then pour over pierogi.

FILLING: Saute onion in butter. Combine onion, mashed potatoes, salt, and pepper. Mix thoroughly. Fill dough by teaspoonfuls.


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