Polish Potato Pierogi

Peel and boil potatoes until soft. While potatoes are still hot, add
remaining ingredients for filling while mashing potatoes. Blend well.
Allow filling to cool. Place flour, salt and eggs into large bowl.
While adding water, beat with electric mixer. Add enough water to
make dough soft and workable for kneading. You can always add more
flour if dough is too soft. After dough is mixed well by electric
mixer or doughmaker, place dough on well floured board and knead
until it does not stick to board or fingers. Cut off a handful of
dough and cover remaining dough with linen towel. Roll out small ball
of dough into a circle. Dough will tend to “snap back” when rolled
out, so it takes much rolling with the rolling pin. When finally
rolled to approximately 1/8 inch thickness, cut out circles from
dough using a round cookie cutter, glass or cup rim. Circle should be
approximately 3 inches in diameter. Dough scraps may be re-rolled.
Take a circle of dough, stretching it slightly and place it into the
palm of your hand. With your dominant other hand, place a large
tablespoon of filling into the center of the circle. Be careful not
to touch edge of circle of dough with filling; the edges will then
not stick together well and may open when being boiled. After the
filling is in the center of the dough circle, fold the dough in half,
covering the filling and making a half circle. Press the 2 edges of
dough together with the tips of your forefinger and thumb. Go back
again and seal again with your thumb nail.

Boil water in a large pot. When water is boiling, drop in 5 to 7
pierogi and use a wooden spoon to make sure that none are stuck to
the pot or to each other. Do not boil a large mount of pierogi at the
same time. Boil for 7 minutes. Pierogi should be floating on top of
water after 7 minutes. Remove pierogi, one at a time, with a slotted
spoon and layer them in a serving or casserole dish, pouring melted
butter between layers. Boiling water may continue to be reused unless
a pierogi breaks open during boiling, then making the water too
cloudy with potatoes. Continue process of filling and cutting out
dough, filling and boiling until all dough and filling is used.
Leftover dough may be rolled out, cut into squares, boiled, cooled,
and then fried in butter until crispy (called PLOTSKIS).

IMPLEMENTATION: Serve immediately with melted butter and a side dish
of sour cream and, or onions sauteed in butter. Or, refrigerate boiled
pierogi. Then, when cool, fry until golden brown in butter. Again
serve with melted butter and a side dish of either sour cream, onions
sauteed in butter, or grape jelly. Salt to taste. Pierogi may be
frozen, separated on cookie sheets, before boiling. When frozen
solid, they may be grouped into bags or containers for further
freezing. DO NOT DEFROST. Place frozen pierogi immediately into
boiling water, but instead of boiling for only 7 minutes, boil 10 to
12 minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10
days.