---------- Recipe via Meal-Master (tm) v8.04
  
       Title: PIEROGI
  Categories: Polish, Pasta
       Yield: 6 servings
  
       2    Eggs
     1/2 c  Water
       2 c  Flour
     1/2 ts Salt
  
   Mound flour on kneading board and make hole in center.
   Drop eggs into hole and cut into flour with a knife.
   Add salt and water and knead until firm. Let rest for
   10 minutes covered with a warm bowl. Divide dough in
   halves and roll thin. Cut circles with a large biscuit
   cutter. Place a small mound of filling a little to one
   side on each round of dough. Moisten edge with a
   little water, fold over and press edges firmly
   together. Be sure they are well sealed to prevent the
   filling from running out. Drop the pierogi into salted
   boiling water. Cook gently for for 3 to 5 minutes.
   Lift out of water carefully with a perforated spoon.
   The dough has a tendency to dry while you are working.
   A dry dough will not seal completely. We suggest
   rolling out a large circle of dough, placing small
   mounds of filling far enough apart to allow for
   cutting, and folding the dough over the mounds of
   filling. Then cut with a small biscuit cutter and seal
   firmly. Never crowd or pile pierogi. The uncooked will
   stick and the cooked will lose shape and lightness.
   Note: Pierogi can be frozen after boiling and they
   keep well. I perfer all my pierogi fried in butter and
   onions and seasoned with salt and pepper. They should
   be fried on a medium low heat till golden brown.
   VARIETIES OF FILLING CHEESE:
   1 cup cottage cheese 1 tsp. melted butter 1 egg beaten
   3 tbsp sugar 3 tbsp currants 1/4 tsp cinnamon
   cream cheese with melted butter. Add other ingredients
   and mix well. Fill pierogi. Serve with melted butter
   and sour cream. CHEESE:
   1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1
   tbsp sugar 1 egg 1 egg yolk Mix ingredients
   thoroughly. Fill pierogi. CABBAGE AND MUSHROOMS:
   1 small head cabbage 2 cups mushrooms 2 tbsp sour
   cream 1 small onion, chopped fine butter salt and
   pepper Quarter cabbage and cook in salted water for 15
   minutes. Drain, cool and chop fine. Saute onion in
   butter, add chopped mushrooms and fry 5 minutes. Add
   chopped cabbage and continue to fry until flavors
   blend. Add sour cream and cool. Fill pierogi.
   SAUERKRAUT:
   Two cups sauerkraut may be substituted for the
   cabbage. Rinse and chop sauerkraut. Proceed as above.
   MUSHROOMS:
   1 cup chopped mushrooms 1 onion chopped fine salt and
   pepper 2 egg yolks butter
   Saute onion in butter. Add mushrooms. Season. Remove
   from fire, add egg yolks and stir well. Cool and fill
   pierogi. Serve with chopped onion browned in butter.
   MUSHROOMS AND MEAT:
   1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion
   chopped fine butter salt and pepper 2 tbsp sour cream
   Run cooked meat through meat grinder. Fry onion in
   butter until transparent, add mushrooms and meat.
   Season to taste. Add sour cream and cool before using.
   PRUNES:
   1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar
   Soak prunes overnight. Cook with sugar and lemon
   juice. When cool, remove stones and fill pierogi.
   Serve with bread crumbs browned in butter.
  
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