Cookbook:Pierogi II

Ingredients

 * 2 cups all-purpose flour
 * 1 egg (optional)
 * ½ tsp salt
 * Water
 * Pierogi filling, such as sauerkraut filling or cheese filling
 * Butter

Procedure

 * 1) Sift and measure flour with salt into a large bowl.
 * 2) Slightly beat egg with fork, and add egg to flour mixture.
 * 3) Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.
 * 4) Roll out dough on a floured bread board to about the thickness of a cracker.
 * 5) Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.
 * 6) Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.
 * 7) Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.
 * 8) Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.
 * 9) Fry the pierogi in a skillet with melted butter until golden brown.
 * 10) Serve warm or cold.