Sift about 2 1/2 c. flour onto breadboard.
Sprinkle with 1/2 t. salt.
Make a volcano-like crater in the flour mound and deposit 1 egg into it.
Work ingredients into a dough, gradually adding about 1/2 c. lukewarm water in a thin stream.
Knead dough on floured board until firm and smooth,
Roll it into a ball, and
Let it rest 10 minutes or so beneath a warm inverted bowl.
Take 1/3 of the dough at a time (leaving the rest beneath the bowl) and roll out thin.
With glass or biscuit-cutter, cut dough into circles.
**Place a spoonful of filling on each circle slightly off center, fold in half, and press edges together with fingers, crimping to ensure a tight seal.
Drop small batches of pierogi into a fairly large pot of boiling salted water, making sure not to crowd them.
When boiling resumes, reduce heat to a slow boil and cook about 10 minutes.
Test one to see how well dough is cooked.
Remove to colander with slotted spoon and rinse lightly with cold water. I place them in a large bowl and cover with melted butter (like the churches did)
Fillings… Ask if you have a favorite filling – my favorite are Potato/cheese, Sauerkraut
Potato/Cheese Pierogi Filling-
3-5 lbs of Potatoes
2 cups of Cheddar Cheese
Salt to taste
Peel Potatoes and cut in 1- 2 inch pieces
Place Potatoes in a large pot of water and bring to a boil. Boil Potatoes until soft for mashing. Drain water, add Cheddar Cheese, butter, milk and salt to taste as you are mashing Potatoes. Mash the Potatoes until no lumps, NOT WATERY! You should be able to place your folk into a mound of potatoes and it will stand up. Go to ** above
Take a can or package of shredded Sauerkraut, drain and soak in water for a hour or more.
In a large skillet, melt about a ½ stick of butter or margarine.
Drain Sauerkraut good and place in Skillet, sauté until Sauerkraut is lightly brown.
Go to ** above
The Above dough recipe make 25-30 pierogies or roughly four servings.