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1
MEAT: Brown and cook beef cubes approximately 2 hrs in a large covered saucepan with 2 c. water.
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2
(Add in water as necessary while cooking.)
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3
Grind meat while still hot if possible, so meat packs together in little handfuls (if meat is cool, add in egg to help it stick together).
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4
DOUGH: Combine water, egg and salt.
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5
Mix in flour 1 c. at a time and mix with your hands.
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6
The dough should become soft, but not sticky (if sticky, add in a little flour).
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7
Sprinkle flour on table, knead dough till smooth (avoid over handling).
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8
Roll dough out on table with a floured rolling pin till dough is thin (but not too thin where you can't pick it up).
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9
If dough starts to stick to the table, place some flour underneath.
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10
Take a small handful of the meat mix, place on dough a little in from the edge.
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11
Fold dough over the meat and with a large mouth glass (rim has been dipped into flour), place glass over dough with meat and cut.
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12
Healthy pinch ends of dough together, place on floured plate (Don't STACK!).
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13
Continue on till all the meat is used.
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14
After all Pierogies are made, boil large saucepan of water.
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15
Place Pierogies in boiling water for approximately 8 min (or possibly till they float).
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16
Serve with melted butter/butter and salt and pepper over top.
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17
Alternatively, after boiling, place the Pierogies in a frying pan with onions, garlic and butter/butter and cook another 5 min and serve.
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18
Final alternative, after boiling, top the Pierogies with gravy and salt and pepper and serve.
