Title: Pierogi Dough #2
Categories: Poland Russian Ukrainian
Yield: 1 Servings
| 2 | c | Flour, all purpose |
| 1/2 | c | Water |
| 2 | | Eggs |
| 1/2 | ts | Salt |
Mound flour on kneading board and make a hole in the ceneter. Drop eggs
into hole and cut into flour with knife. Add salt and water and knead dough
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 spoonfull of filling a little to one side of center on each round
of dough Moisten edge with water, fold over and press edges together
firmly. Be sure they are well sealed to prevent the filling from running
out. Drop pierogi into boiling water. Cook gently for 3 to 5 minutes.
Lift out of water with 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 the buscuit cutter and seal firmly.
( No servings amount was given. The 1 means one batch of dough. ) Recipe
from "TREASURED POLISH RECIPES FOR AMERICANS" Published by Polanie
Publishing Company, Minneapolis, Minnesota