Pierogi

Pierogi

2 cups white flour
½ cup warm water
1 egg
2Tb. melted unsalted butter
pinch of salt if desired

Put flour into bowl. Make a well in center of flour. Measure ½ cup warm water in one cup pyrex. Add egg and butter to warm water in pyrex cup and beat well with fork. Pour water/egg mixture into center of flour. Mix with fork. When dough begins to thicken, finish mixing by hand until dough comes away from sides of bowl cleanly. Let rest coverd with saran wrap for 20-30 minutes. Remove to lightly floured board. Cut in half. Wrap one half in saran wrap and set aside. Lightly need other half – 3-4 times. Roll out to 1/8 inch thick. Cut into 3 ½ inch circles. ( A glass or an egg ring works fine if you don’t have a cutter) Place dough into palm of hand. Place 3-4 tablespoons of filling into middle of dough. Pull dough over filling and pinch edges together starting in center and work toward ends. Dust with flour. Boil for 5 minutes. Remove from water and place on dishtowel and allow to dry. Turn and dry other side. Saute in clarified butter on both sides until golden. Or bake in covered pan at 350 degrees dotted with butter. Serve with carmalized onions, sour cream or plain.

Potato Filling

2-3 lbs. Potatoes
1 lb. Extra sharp cheddar cheese – grated

Boil potatoes(do not add salt). Drain. Rice. Add grated cheese and stir until cheese all melted and well blended.

Mushroom Filling

1 lb. Cleaned mushrooms chopped fine.
½ cup chopped onion
butter

Cook onion in butter until soft. Romove from pan. Add mushrooms to pan and cook all water is out and they have shrunk by half. Drain liquid from mushrooms and put back in pan, stirring to dry them. Add onions and mix well. Refridgerate for 2-3 days for flavor to adjust. Be sure mushroom mixture is cold when filling dough – it holds together better.