East European Pierogi
8 cups flour
1 cup cold water
1-1/2 teaspoon salt
Mix all ingredients with enough water to make medium soft dough. Knead well and then roll out until thin. Cut in squares to make 50 pierogi. Place on each square 2 teaspoon of a filling. Fold in half to make triangles. Pinch edges well with thumb to keep filling from escaping. Drop in salted water and cook until all the dumplings rise to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water in pot and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.
Dumplings may be spread carefully on breadboard after draining, to allow them to dry a bit. Then place on serving dish and you will find them less soggy or lightly fry dumplings on one side in butter with a tablespoon of minced onions until a light golden color.
Below is enough filling to fill 50 dumplings using a variety of the cheese, potato, cabbage or prune filling. If you only want to make one kind of a filling, triple a filling recipe below.
Cheese Dumpling Filling:
1 cup of dry cottage cheese
2 teaspoons sugar
2 teaspoons butter
2 egg yolk
1/4 teaspoon salt
Combine ingredients and mix thoroughly.
Potato Dumpling Filling:
Two large potatoes cooked and mashed. Add 2 tablespoons melted browned butter and salt to taste. A few dry crushed peppermint leaves may be added if desired.
Cabbage Dumpling Filling:
1 head of cabbage chopped fine. Shake 1 teaspoon of salt on it, set aside to stand for several minutes then fry in 2-3 tablespoons butter that has been allowed to brown. Add
1-1/2 teaspoons sugar, and stir occasionally to keep from burning. Fry until golden brown.
Prune: Use a canned prune filling