2 Cups flour
½ tsp. Salt
¾ Cups cold water
1 egg

Potato Filling:

4 medium potatoes, cooked and mashed
¼ Cup butter
1 onion, chopped
2-3 garlic cloves, chopped
¼ tsp. Pepper

1 tsp. salt


Filling:  Sauté onion and garlic in butter.  Combine onion, garlic, mashed potatoes, salt and pepper.  Mix thoroughly.  Let cool while making dough.

Dough: Sift together salt and flour. Beat egg together with water and work in flour.  Knead until dough is smooth and elastic. Roll out to 1/8 inch thickness on floured board. Cut into 2 1/2 inch rounds with pastry cutter or drinking glass. Fill with rounded teaspoonfuls of filling. Bring together opposite ends of dough and seal well.  Use a little water around the edges if needed to help seal.

Bring to a boil several quarts of water. Drop 6 or 7 pierogi into boiling water at one time.  Do not over crowd.  Bring to boil again, and continue to cook for 5 to 6 minutes or they all float to the top. Stir with wooden spoon to prevent them from sticking.  Remove from water with a slotted spoon, and place in colander to drain. After all pierogi are cooked, place in bowl or on platter.

Pierogi are excellent if they are lightly pan fried in oil or butter after boiling.  Serve sour cream and sprinkled with crumbled bacon, more sautéed onions or fresh dill.,1750,147164-238195,00.html, “Pierogi (potato dumplings)”, 2009