2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
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. CHEESE: 1 cup dry cottage cheese 1 dash of
salt 1 tsp. lemon 1 tbsp sugar 1 egg 1 egg yolk Mix ingredients thoroughly.
Fill pierogi. CABBAGE AND MUSHROOMS: 1 small head cabbage 2 cups mushrooms
2 tbsp sour cream 1 small onion, chopped fine butter salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and
chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes.
Add chopped cabbage and continue to fry until flavors blend. Add sour cream
and cool. Fill pierogi. SAUERKRAUT: Two cups sauerkraut may be substituted
for the cabbage. Rinse and chop sauerkraut. Proceed as above. MUSHROOMS: 1
cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks
butter Saute onion in butter. Add mushrooms. Season. Remove from fire, add
egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion
browned in butter. MUSHROOMS AND MEAT: 1/2 cup cooked beef 1/2 cup chopped
mushrooms 1 onion chopped fine butter salt and pepper 2 tbsp sour cream Run
cooked meat through meat grinder. Fry onion in butter until transparent,
add mushrooms and meat. Season to taste. Add sour cream and cool before
using. PRUNES: 1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar Soak
prunes overnight. Cook with sugar and lemon juice. When cool, remove stones
and fill pierogi. Serve with bread crumbs browned in butter.
Yields
6 Servings