Mound flour on kneading board and make hole in center.
Drop eggs into hole and cut into flour with a knife.
Add salt and water and knead until firm. Let rest for 10 minutes
with a warm bowl.
Divide dough in halves and roll thin. Cut circles
large biscuit cutter. Place a small mound of filling a little
to one side
on each round of dough. Moisten edge with a little water, fold
press edges firmly together. Be sure they are well sealed to prevent
filling from running out. Drop the pierogi into salted boiling
Lift out of water carefully with a 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
circle of dough, placing small mounds of filling far enough apart
for cutting, and folding the dough over the mounds of filling.
with a small biscuit cutter and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked
lose shape and lightness.
Note: Pierogi can be frozen after boiling and they keep well.
all my pierogi fried in butter and onions and seasoned with salt
pepper. They should be fried on a medium low heat till golden
VARIETIES OF FILLING
1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp
tbsp currants 1/4 tsp cinnamon
cream cheese with melted butter. Add other ingredients and mix
pierogi. Serve with melted butter and sour cream.
1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar
1 egg 1
Mix ingredients thoroughly. Fill pierogi.
1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small
chopped fine butter salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain,
chop fine. Saute onion in butter, add chopped mushrooms and fry
Add chopped cabbage and continue to fry until flavors blend. Add
cream and cool. Fill pierogi.
Two cups sauerkraut may be substituted for the cabbage. Rinse
sauerkraut. Proceed as above.
1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2
Saute onion in butter. Add mushrooms. Season. Remove from fire,
yolks and stir well. Cool and fill pierogi. Serve with chopped
browned in butter.
1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped
salt and pepper 2 tbsp sour cream
Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat.
Season to taste. Add sour cream and cool before using.
1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar
Soak prunes overnight. Cook with sugar and lemon juice. When cool,
stones and fill pierogi.
Serve with bread crumbs browned in butter.