Ingredients:
2 cups all-purpose flour
2 eggs
½ tsp. salt
⅓ cup water
Butter
Procedure:
1. Mound flour on a table (make a well)
2. Add eggs, salt and water into well
3. Mix by hand working from the center out
4. Knead dough until firm
5. Cover with warm bowl, let rest 10 minutes
6. Cut dough in half, flour surface, roll dough as thin as possible
7. Cut dough with biscuit cutter (your size)
8. Place filling on one side
9. Moisten the edge with water, fold over and press edges firmly together
10. Drop pierogi into boiling salted water. Cook gently 3-5 minutes or until pierogi floats
11. Remove from water (let drain)
12. Heat sauté pan with butter
13.Place pierogi’ s in pan and brown each side
Recipe Type: Authentic2 eggs
½ tsp. salt
⅓ cup water
Butter
Procedure:
1. Mound flour on a table (make a well)
2. Add eggs, salt and water into well
3. Mix by hand working from the center out
4. Knead dough until firm
5. Cover with warm bowl, let rest 10 minutes
6. Cut dough in half, flour surface, roll dough as thin as possible
7. Cut dough with biscuit cutter (your size)
8. Place filling on one side
9. Moisten the edge with water, fold over and press edges firmly together
10. Drop pierogi into boiling salted water. Cook gently 3-5 minutes or until pierogi floats
11. Remove from water (let drain)
12. Heat sauté pan with butter
13.Place pierogi’ s in pan and brown each side
Recipe Author: Chef Rob Gamble
Chef's Background: Winner of the 2013 Wisconsin’s Taste of Elegance Competition – Chef Par Excellence
Restaurant: Big Foot Country Club, Fontana, Wisconsin
Source: http://www.wppa.org/FileLibrary/States/WI/TOE/Recipes4Web.pdf