*  Exported from  MasterCook  *
 
                              Pierogi Dough  1
 
 Recipe By     : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Polish
                 Russian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    2                    eggs
      1/2  teaspoon      salt
      1/3  cup           water
 
 This is my Grandmother’s recipe, and I've eaten many dozens of Pierogi from
 it.  My personal favorite is the cheese filling, but I'll also include the
 sauerkraut filling.  By the way, these come from Poland.
 
 Mound flour on bread board with a well in the center.  Drop eggs and salt into
 well.  Add water, working from center to outside of mound, mix flour into
 liquid in center with one hand and keep dough mounded with the other. Knead
 until well mixed and firm.  Cover dough with a warm bowl and let rest 10
 minutes.
 
 Divide dough into halves.  Roll out 1/2 dough on floured surface as thin as
 possible.  If it gets too thick, it turns noodle-like and they are no good.
 Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to
 one side of center.  Moisten edges with water fold over and pinch edges
 together.  Be sure they are sealed well or all the filling will leak out.
 Drop pierogi into boiling water.  Cook gently 3-5 minutes, or until they
 float.  Lift out of water with perforated spoon, and drop them into a frying
 pan with butter or margarine.  Fry until golden.
 
 This recipe yields only about a dozen.  I always double or triple it.  If I'm
 going to go thru the trouble of making them, I'm going to freeze some too.  If
 you want to freeze them, make sure you boil them first, then rub margarine on
 them so they don't stick together in the freezer.  Then thaw in the microwave
 and drop them in the frying pan.
 
 
 
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