Polish Pierogies

1. 1

   Beat together eggs, water and salt.

2. 2

   Stir in enough flour to form a stiff dough and knead until smooth and elastic.

3. 3

   Set dough aside for an hour and then knead again, using as little flour as needed.

4. 4

   Divide dough into two portions and on a lightly floured surface, roll out one portion to 1/8 inch thickness.

5. 5

   Cut into 3 inch circles.

6. 6

   Put a heaping teaspoonful of filling near the center of each circle.

7. 7

   Moisten the edges of dough with a little water, fold dough over filling to make a half moon, pinch the edges together to secure and set aside.

8. 8

   Repeat with second portion of dough.

9. 9

   To cook, carefully slip pierogies, a few at a time, into a large kettle of gently boiling, salted water.

10. 10

    As they rise to the surface (after about 10 minutes), remove with a slotted spoon and drain thoroughly on a wire rack.

* Per serving · 4 servings · Values may vary.

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