Pierogi - cooking recipe

Ingredients
    3 c. flour
    1/4 c. butter
    1 1/4 tsp. salt
    1 egg, beaten
    1 c. water
Preparation
    Mix the flour, salt, egg, butter and water to make medium-soft dough.
    Knead well, then roll out until thin.
    Cut into circles about 3 3/4 inches in diameter.
    Place 1 tablespoon of filling in center of circle and fold over dough.
    Pinch the edges well to keep the dumplings from falling apart.
    (If you rub water around the edges before folding dough in half, pierogi will hold together better.)
    Add some salt and butter to boiling water and drop dumplings in.
    When they float to top, cook 2 to 4 minutes.
    Do not cook more than 6 pierogi at a time.

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