Zosia's World's Best Pierogi Recipe

Zosia’s World’s Best Pierogi Recipe

2 beaten eggs                                                                2 cups flour

½ cup water                                                                   ½ tsp. salt

 

Mound flour and make a hole in the center. Drop eggs into hole and cut into flour with knife. Add salt and water. Knead until firm. Divide dough into halves and roll thin. Cut circles with a biscuit cutter or wide-mouth jar or glass (approximately 4- inch diameter) and roll out thinner. Place a tablespoon of filling on each circle. Moisten edges with water, fold dough over, and press around edge with a fork dipped in flour. Seal well.

Drop pierogi into well-salted boiling water. Lift them out with a slotted spoon once they rise to the top. Place on a rack to dry.

Fry pierogi in butter until golden brown. If filled with potatoes or sauerkraut, you can fry with browned chopped onions or mushrooms. Serve with sour cream.

Fillings:

Cheese: Combine 1 cup farmer’s cheese (cottage cheese will do) with 1 beaten egg and 3 tbl. sugar

Potato: Use stiff mashed potatoes. Fried mushrooms or onions may be added

Sauerkraut: Saute 2 cups drained and pressed sauerkraut with 1 small chopped onion and 1 cup mushrooms (opt.) Add 2 tbl. sour cream

Plum: Remove seeds from 1 large can of plums. Drain well on paper towels. Use 1 plum for each pierogi.

Enjoy!