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.