Stock Ingredients

• 1 turkey drumstick
• 1 small onion, quartered
• 2 carrots chopped in halves or quarters
• 3 stalks celery cut in half
• lots of water

The drumstick went right in a large pot covered with water, and I added water as it cooked when the water level dipped below the top of the drumstick. I made the stock over the course of about three hours, skimming off the funk on top periodically. Then, I strained the stock, discarded the vegetables, and set aside some choice meat from the turkey leg.

Soup Ingredients

• 6-8 cups stock
• 1/4 onion thinly sliced and chopped
• 1 carrot thinly sliced
• 1 stalk celery thinly sliced
• 2 tbs fresh parsley
• turkey pulled from drumstick

I combined the above ingredients. I didn’t have any white meat turkey on hand, but would definitely recommend it, if you make your own turkey soup.

Dumplings

• 1 egg
• generous 1 cup flour
• cold water

Finally, I kneaded the above ingredients into an ever so slightly sticky dough ball. When the turkey soup was hot (but not boiling), I dropped in chunks of dough. After about 3 or 4 minutes, the dough was cooked and turkey soup was served!

Dough Ingredients:

• Flour (3 cups)
• Egg (2 eggs)
• Water (2 tbs+ until you get right consistency)

Filling Ingredients:

• Cooked ground beef + onions
• Cooked mashed potato and soft cheese
• Cooked mashed potato and cabbage
• Cooked mashed potato and sauteed onion

Preparation:

1. First cook up your filling ingredients and set aside to cool. All fillings should be smooth, if they’re lumpy, they’re harder to put into the pierogi.
2. Prepare your dough. Mix flour and beaten eggs. Add cold water a little at a time until a dough consistency is achieved. You want the dough to stick together, and not have any dry spots, but you don’t want the dough to be wet-sticky and get stuck to your hands.
3. Roll out the dough about 1/4″ thick.
4. Use a round cookie cutter or large glass to make circles in the dough.
5. Place 1 tsp – 1 tbs of filling on half of the dough circle.
6. Dip your finger in water, and run it around the edge of the dough circle.
7. Carefully, fold over half of the dough circle, and pinch the edges together. Use your fingers to keep all the insides in the center (if they get pushed out the edges, the dough won’t seal).

Cooking – Slovak Style:

1. Place pierogi in gently boiling water.
2. Remove with a slotted spoon when pierogi rise to the surface.

Cooking – Polish Style:

1. Pan fry in butter (or olive oil) until golden brown.
2. Serve with fried onion bits, sour cream, or sweet & sour cabbage.