Pierogis with Potatoes
Filling recipe:
2 lb Potatoes (6 medium)
1/2 lb Butter
1 Sliced onion
Salt and Pepper to taste
Cook potatoes till tender drain well. Heat a moderate amount of oil in a deep frying pan add sliced onions and fry steering occasionally until golden color. Add butter salt pepper and fried onion to potatoes and mash. When mixture is cool it is ready to use.
Dough recipe:
2 lb Flour
2 Egg
1/2 t Salt
1/3 c Water
Add all liquid ingredients together add flour and knead until dough is firm. On floured surface, using half the dough at a time, roll dough as thin as possible. Cut out 3-inch rounds with large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough fold over and press edges together firmly. Drop dumplings into boiling salted water cook gently 3 to 5 minutes. You can serve them with butter or sour cream.
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