Busia's pierogi

1 Servings

Ingredients

Quantity Ingredient
2 cups Milk
2 tablespoons Butter
Flour
2 Eggs
Salt to taste

Directions

You can bake them (after boiling them) or fry them & top with fried onions & sour cream ... or eat them plain ... or put them in soup like kreplach.

Bring milk and butter almost to a boil: Add flour to make a paste consistency. Beat 2 eggs, add flour and salt to make paste. Combine both mixtures. Keep adding flour until it doesn't stick to your hands. Roll out to ¼" thickness. Cut and fill with filling of your choice (sauerkraut, mashed potatoes with cheese, cherries). Pinch together. Boil.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 05, 1998, converted by MM_Buster v2.0l.

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