Pierogies

1. 1

   Sift flour and salt in bowl add butter egg and warm water.

2. 2

   Mix all together, knead dough until smooth and like satin.

3. 3

   Divide and roll to 1/4 inch thick on floured board.

4. 4

   Put kraut in patties and seal edges.

5. 5

   Drop in boiling salt water for 5 minutes about 6 to 8 at a time.

6. 6

   Lightly brown pierogies in buttered skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.