MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Auntie Nellie's Pierogi Dough
Categories: Breads, Dumplings
Yield: 30 Servings

2 c Sifted flour
1 lg Egg
1/2 c Warm water
1 ts Salt
2 tb Butter; melted

Mix all ingredients lightly and knead in the bowl.

Rest for an hour, covered. Then turn out onto a floured
board and knead again until smooth. The dough should be
silky, firm and elastic.

Roll out dough about 1/8" thick. I don't roll out the entire
batch at once, but only enough for three or four pierogi.
You can gather up scraps, knead them briefly, and then roll
them again - it won't make the dough tough.

Cut out circles with a coffee cup or medium biscuit cutter.
(Use a large biscuit cutter if you want pierogies the size
of the ones you buy in the store these days. The coffee
cup/medium biscuit cutter method produces the same kind of
smaller pierogies that were common up through the 1950s.)

Put a small amount of your choice of filling in the center
of each of the circles - about a teaspoon or so will be
plenty - and then fold the circle in half with the filling
in the center.

Firmly pinch the outside edges together to seal the pierogi
~ they need to be well-sealed to keep them from opening up
when you cook them.

To cook: bring a pot of water up to a full rolling boil and
drop the pierogi in. Turn the heat down a bit to a low boil
to prevent them from opening back up. Cook them for a few
minutes after they rise to the top of the pot and float.
Serve with melted or browned butter, or you can saute them
in a little butter with some sliced onions until they are
slightly browned.

If you're making them way ahead of time - say, during Lent
for eating at Easter breakfast - place them, separated, on a
rack or a cookie sheet in your freezer. They'll be frozen
solid in about an hour, and then you can tip them into a
plastic bag and pop them back into the freezer for
longer-term storage.

Tip: Don't bag them before they are completely frozen, or
they will stick together into an impossible-to-separate
mass.

Enough for 24-30 old-style small pierogi

Recipe from Dave Sacerdote

From: http://www.davescupboard.blogspot.com/

Uncle Dirty Dave's Archives

MMMMM

... Never offend people with style when you can offend them with substance.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)