Polish Pierogies - cooking recipe

Ingredients

3 eggs
1 c. water
salt to taste
5 c. (approximately) all-purpose flour

Preparation

Beat together eggs, water and salt.
Stir in enough flour to form a stiff dough and knead until smooth and elastic.
Set dough aside for an hour and then knead again, using as little flour as needed.
Divide dough into two portions and on a lightly floured surface, roll out one portion to 1/8 inch thickness.
Cut into 3 inch circles.
Put a heaping teaspoonful of filling near the center of each circle.
Moisten the edges of dough with a little water, fold dough over filling to make a half moon, pinch the edges together to secure and set aside.
Repeat with second portion of dough.
To cook, carefully slip pierogies, a few at a time, into a large kettle of gently boiling, salted water.
As they rise to the surface (after about 10 minutes), remove with a slotted spoon and drain thoroughly on a wire rack.
Makes about 50.