Pierogi - cooking recipe

Ingredients

12 c. flour
7 eggs, beaten
1/4 c. salt
4 1/2 c. water (or less)

Preparation

Combine all ingredients in large bowl.
Knead until smooth and elastic.
Separate into 4 balls.
Roll out on floured board to 1/8-inch thickness.
Cut into 2-inch squares.
Fill with desired filling and pinch edges to seal.
Drop pierogi into boiling water and boil until pierogi rises to the top.
Remove with strainer. Good to fry in butter.
You can freeze pierogis and use as you want.