Pierogi dough #2

1 servings

Ingredients

Quantity Ingredient
2 cups Flour -- all purpose
2 Eggs
½ cup Water
½ teaspoon Salt

Directions

Mound flour on kneading board and make a hole in the center. 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 biscuit 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 Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :

From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes

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