Title: Pierogi (Peer-O-Gee)
Categories: Side Ethnic Pasta
Yield: 8 Servings
| 2 | c | Flour |
| 2 | | Egg |
| 1/2 | ts | Salt |
| 1/3 | c | Water |
| | | Savory cheese filling |
| 1 1/2 | c | Farmer cheese |
| 1 | ts | Lemon juice |
| 1 | ts | Sugar |
| 1 | | Egg |
| 1 | | Egg yolk |
| 1/4 | ts | Salt |
1. Mound flour on a bread board and make a well in the center. 2. Drop eggs
and salt into well. Add water; working from the center to the outside of
flour mound, mix flour into liquid in center with one hand and keep flour
mounded with the other. Knead until dough is firm. 3. Cover dough with warm
bowl 10 min. 4. Divide dough into halves. On floured surface, using half
the dough at a time, roll dough as thin as possible. 5. Cut out 3-inch
rounds with large biscuit cutter. (Or whatever). 6. Place a small spoonful
of filling (see later) a little to one side on each round of dough. Moisten
edge with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook gently 3
to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There are all kinds
of fillings. I'll give you two. SAUCE PREP: Press cheese through a sieve
into a bowl. Add remaining ingredients, mix.