The secret to great pierogies is the making of a superb dough.

Aunt Nellie's Pierogis - Dough
 
Author:
Recipe type: Dough
Serves: 0
Ingredients
  • 2 Cups flour; sifted
  • 1 egg
  • 1/2 Cup water; lukewarm
  • 1 teaspoon salt
  • 2 Tablespoons butter; melted
Instructions
  1. Mix all ingredients together lightly and knead in bowl. Rest it for half an hour, cover. Then turn out onto a floured board and knead again until smooth.
  2. Roll out the dough 1/8-inch thick. Cut out circles with a coffee cup or a glass.
  3. Fill with fillings, pressing edges well together like for turnovers.
  4. To cook: Bring a large quantity of water to a boil and add salt like for cooking noodles.
  5. Drop pierogi gently into boiling water. When pierogi come to the top, cut down on the heat to a slow boil, because a rollicking boil will make them fall apart.
  6. Boil them for 10 minutes and then take out with a slotted spoon into colander placed in a small pot.
  7. Rinse very lightly with cold water, drain, and place on serving plate.

Just before serving, pour slightly browned butter over the pierogi.

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