2 c All-purpose flour
2 Eggs
1/2 ts Salt
1/3 c 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 1/2 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.
Yields
2 Servings