Pierogi dough

Yield: 2 Servings

Measure Ingredient
2 cups All-purpose flour
2 Eggs
½ teaspoon Salt
⅓ cup Water

This is my Grandmother's recipe, and I've eaten many dozens of Pierogi from it. My personal favorite is the cheese filling, but I'll also include the sauerkraut filling. By the way, these come from Poland. Mound flour on bread board with a well in the center. Drop eggs and salt into well. Add water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm bowl and let rest 10 minutes. Divide dough into halves. Roll out ½ dough on floured surface as thin as possible. If it gets too thick, it turns noodle-like and they are no good. Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to one side of center. Moisten edges with water fold over and pinch edges together. Be sure they are sealed well or all the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine. Fry until golden. This recipe yields only about a dozen. I always double or triple it. If I'm going to go thru the trouble of making them, I'm going to freeze some too.

If you want to freeze them, make sure you boil them first, then rub margarine on them so they don't stick together in the freezer. Then thaw in the microwave and drop them in the frying pan.

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@...

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