Pierogi Part 1/2

Mound flour on kneading board and make hole in center. Drop eggs into
hole and cut into flour with a knife. Add salt and water and knead
until firm. Let rest for 10 minutes covered with a warm bowl. Divide
dough in halves and roll thin. Cut circles with a large biscuit
cutter. Place a small mound of filling a little to one side on each
round of dough. Moisten edge with a little water, fold over and press
edges firmly together. Be sure they are well sealed to prevent the
filling from running out. Drop the pierogi into salted boiling water.
Cook gently for for 3 to 5 minutes. Lift out of water carefully with
a perforated spoon.

The dough has a tendency to dry while you are working. A dry dough
will not seal completely. We suggest rolling out a large circle of
dough, placing small mounds of filling far enough apart to allow for
cutting, and folding the dough over the mounds of filling. Then cut
with a small biscuit cutter and seal firmly.

Never crowd or pile pierogi. The uncooked will stick and the cooked
will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they keep well. I
perfer all my pierogi fried in butter and onions and seasoned with
salt and pepper. They should be fried on a medium low heat till
golden brown.

VARIETIES OF FILLING

Cheese

1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3
tbsp currants 1/4 tsp cinnamon

Cream cheese with melted butter. Add other ingredients and mix well.
Fill pierogi. Serve with melted butter and sour cream.