Pierogi (stuffed Tiny " Pies")

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 3/4 cups unbleached flour
• 1/2 teaspoon salt
• 2 eggs (slightly beaten)
• 1/3 cup water
• sour cream
• butter (melted) or margarine (melted)

Recipe

• 1 in mixing bowl combine flour and salt. beat eggs well; blend in water. add to flour mixture, stirring till combined (dough should be pliable but not sticky).
• 2 on floured surface knead gently 15 - 20 strokes. cover; let stand 10 minutes. divide dough in half. on floured surface roll half the dough at a time to a 12-inch circle, about 1/8 inch thick. with 3-inch round cookie cutter cut out circles of dough.
• 3 place 1 heaping teaspoon of filling on one-half of 1 circle. fold other half of circle over, making half-moon shape. pinch edges together to seal. if necessary, crimp with fingertips again to ensure a good seal.
• 4 place on kitchen towel or floured surface; cover while making remaining pierogi.
• 5 in large saucepan gently slide some of the pierogi into boiling water, stirring with a spoon to keep them from sticking together. do not crowd. boil gently, uncovered, 4 to 5 minutes or till pierogi float. removed with slotted spoon to a colander; rinse quickly under hot running water, shaking gently.
• 6 turn into shallow ovenproof bowl. gently stir in a little melted butter or margarine to keep pierogi from sticking together. keep it warm in oven while cooking remaining pierogi.
• 7 to serve, top with a little sour cream or additional melted butter. sprinkle with fresh or frozen snipped dill, if desired.
• 8 note 1: i always make a big batch and make a day of making pierogi's. it is time consuming. after making the three different fillings and stuffing and then boiling them. i put them in frozen bags marked with the appropriate fillings and freeze them. they freeze really well.
• 9 note 2: i always melt a bit of butter and saute some sweet vidalia onions and then lightly fry the pierogi's too. i like them served with onions and sour cream.
• 10 to reheat: thaw frozen pierogi. malt a little bit of margarine or butter in a skillet. add pierogi;cover. cook over low heat till pierogi are golden, turning once.