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1
In mixing bowl combine flour and salt.
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2
Beat eggs well; blend in water.
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3
Add to flour mixture, stirring till combined (dough should be pliable but not sticky).
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4
On floured surface knead gently 15 - 20 strokes.
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5
Cover; let stand 10 minutes.
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6
Divide dough in half.
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7
On floured surface roll half the dough at a time to a 12-inch circle, about 1/8 inch thick.
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8
With 3-inch round cookie cutter cut out circles of dough.
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9
Place 1 heaping teaspoon of filling on one-half of 1 circle.
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10
Fold other half of circle over, making half-moon shape.
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11
Pinch edges together to seal.
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12
If necessary, crimp with fingertips again to ensure a good seal.
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13
Place on kitchen towel or floured surface; cover while making remaining pierogi.
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14
In large saucepan gently slide some of the pierogi into boiling water, stirring with a spoon to keep them from sticking together.
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15
Do not crowd.
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16
Boil gently, uncovered, 4 to 5 minutes or till pierogi float.
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17
Removed with slotted spoon to a colander; rinse quickly under hot running water, shaking gently.
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18
Turn into shallow ovenproof bowl.
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19
Gently stir in a little melted butter or margarine to keep pierogi from sticking together.
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20
Keep it warm in oven while cooking remaining pierogi.
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21
To serve, top with a little sour cream or additional melted butter.
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22
Sprinkle with fresh or frozen snipped dill, if desired.
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23
Note 1: I always make a big batch and make a day of making pierogi's.
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24
It is time consuming.
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25
After making the three different fillings and stuffing and then boiling them.
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26
I put them in frozen bags marked with the appropriate fillings and freeze them.
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27
They freeze really well.
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28
Note 2: I always melt a bit of butter and saute some sweet Vidalia onions and then lightly fry the pierogi's too.
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29
I like them served with onions and sour cream.
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30
To Reheat: Thaw frozen pierogi.
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31
Malt a little bit of margarine or butter in a skillet.
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32
Add pierogi;cover.
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33
Cook over low heat till pierogi are golden, turning once.
