Pierogi

Directions

1. 1
   Mix ingredients and knead into a soft pliable dough.
2. 2
   Let rest 10 minutes under a warm bowl.
3. 3
   Divide the dough in half.
4. 4
   Roll out the dough on a floured surface to 1/8 or 1/4 inch thickness.
5. 5
   Cut out circles of dough, about 4 inches in diameter from the dough. Place a rounded tablespoon of filling to one side of each circle, then fold the dough over to make a half moon.
6. 6
   Carefully seal the edges by pinching together or crimping with the tines of a fork. Cook in 2 quarts boiling water.
7. 7
   Add only enough pierogi to the boiling water to make one layer.
8. 8
   Crowding makes them stick together.
9. 9
   Count cooking time after the water returns to boiling. About 4 to 6 minutes later the pierogi will float.
10. 10
    Remove with a slotted spoon.
11. 11
    Serve drizzled with melted butter or Polish style, sprinkled with buttered bread crumbs.