Title: English Pierogi
Categories: Ethnic
Yield: 1 Servings
| 2 | c | Flour |
| 1 | | Yeast cake |
| 1/4 | lb | Beef marrow or butter |
| 1 | tb | Sugar |
| 1 | c | Sweet cream |
| 4 | | Egg yolks |
| | | Small glass of wine |
| Brea | k ye | ast into cream. |
Add remaining ingredients and knead into a firm dough.
Roll thin, cut into rounds and fill with marmalade, conserve, apples,
gooseberries, cherries, or plums.
Fold over and seal edges.
Fry in butter.
Note: No servings amount was given. The 1 stands for 1 batch of pierogies.
Recipe from " Treasured Polish Recipes For Americans " Published by
Polanie Publishing Company Minneapolis, Minnesota