Title: Real Polish Peirogi's
Categories: Ethnic
Yield: 18 Servings
| 1/2 | ts | SALT |
| 2 | c | ALL-PUPOSE FLOUR |
| 1/3 | c | WATER |
| 2 | x | EGGS |
MOUND FLOUR ON A BREAD BOARD AND MAKE A WELL IN THE CENTER. DROP EGGS AND
SALT INTO WELL. ADD WATER; WORKING FROM THE CENTER TO OUTSIDE OF FLOUR
MOUND, MIX FLOUR INTO LIQUID IN CENTER WITH ONE HAND AND KEEP FLOUR MOUNDED
WITH OTHER HAND. KNEAD UNTIL DOUGH IS FIRM AND WELL MIXED. COVER DOUGH WITH
A WARM BOWL; LET REST 10 MINUTES. DIVIDE DOUGH INTO HALVES. ON FLOURED
SURFACE, USING HALF OF DOUGH AT A TIME, ROLL DOUGH AS THIN AS POSSIBLE. CUT
OUT 3 INCH ROUNDS WITH LARGE BISCUIT CUTTER. PLACE A SMALL SPOONFUL OF
FILLING 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 TO PREVENT FILLING FROM LEAKING OUT. DROP PIEROGI INTO BOILING
SALTED WATER. COOK GENTLY 3 TO 5 MINUTES, OR UNTIL PIEROGI FLOAT. LIFT OUT
OF WATER WITH PERFORATED SPOON. YEILD: 1 TO 2 DOZEN.