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THE ORIGNIAL MRS. T’S PIEROGI RECIPE




Source of Recipe


News Paper


List of Ingredients




2 cups flour
½ tps. salt
2 eggs
1/3 cup water



Recipe



Heap flour onto a bread board and make a small well in the center. Drop eggs and salt into the hole and add water, a few tablespoonfuls at a time. Begin to mix flour from the outside of the mound into the liquid center with one hand, while using the other to support the mound of flour. Keep adding water (all of the water may not be needed) and mixing flour into the center until dough is pliable but not sticky. Knead for 10 to 15 minutes; until dough is well mixed and firm. Leave dough on bread board and cover with warm bowl; allow to rest for 10 minutes. Divide dough into thirds to facilitate rolling.

On well-floured surface, using 1/3 of dough at a time, roll out dough evenly as thin as possible. With large round biscuit cutter, or even the top edge of a bowl, cut out 3 to 3 ½ inch rounds.

Place ¾ tbsp. of filling on each round. Hold a round of dough with filling in the palm of your hands and fold in half. Crimp the edges of dough so that the filling does not leak out, using a fork or fingers. If necessary moisten edges of dough with water first.

Drop pierogi into boiling, salted water, reduce heat to medium and cook gently for 3 to 5 minutes, or until pierogi float. Don’t add too many pierogi at once or they will become sticky and lumpy. Remove from water with slotted spoon. Makes about 2 dozen.