PierogiPolish Dish - flour

Method

• In large bowl, beat eggs and water.
• Add flour slowly. Continue to add flour till dough is a soft mass.
• Turn out onto a floured board and knead till dough becomes smooth.
• Wrap in plastic wrap and store in refrigerator no less than 30 minutes. Take out about 1/3 of dough at a time.
• Roll out on floured board as thin as possible, then cut into 3 inch circles.
• Do not reroll any leftover dough, it gets tough.
• Put 1 tablespoon or more of your chosen filling, fold over and seal.
• Repeat till you have all circles filled.
• Drop Pierogi into lightly salted boiling water. Cook till Pierogi floats.
• Lift out with slotted spoon.
• Saute in melted butter till desired brownness.