Mix flour & baking powder, add egg and
water to make a soft dough. Turn on lightly floured board and knead
gently five (5) minutes. Allow to stand about ten (10) minutes before
rolling. Roll dough very thin, cut in two-inch squares. Place a
teaspoon of filling in center and fold the corners, seal edges well by
pinching, then follow one of the following methods:
FRIED: Fry in deep fat, serve hot. Add sour cream,
chopped green onions or melted butter to your taste.
BOILED: Cook in boiling water, allow to simmer until
they float to the top, takes about nine minutes. Drain. Fry chopped
onion or green in butter and pour over them.
Choices for pierogie fillings:
- Potato filling: Mash four medium cooked potatoes,
salt and add two ounces sharp cheese (or as in Canada CHEESE
WHIZ) Combine ingredients. This is the most popular filling .
