Mound flour on kneading board and make a hole in the center. Drop eggs into hole and cut into flour with a knife. Add salt and water and knead until firm. Let rest for 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling a little to one side on each round of dough. Moisten edge with a little water, fold over that press edges firmly together. Be sure they are well sealed to present the filling from running out. Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with a perforated spoon.The dough has tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, the folding the dough over the mounds of filling. Then cut with a small biscuit cutter and seal firmly.Never crowd or pile pierogi. The uncooked with stick and the cooked will lose shape and lightness.NOTE: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.5g|
|Protein 0g||0 %|
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Calories per serving: 48
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