Pierogi I

Place flour in a large bowl.

In a measuring cup, combine the salt, eggs, and the ½ cup cold water, and beat well with a fork. Add those ingredients to flour and mix with your hands until blended.

Slowly mix in the remaining water (you do not have to add the entire cup, just keep adding until the dough feels wet).

Add the butter and knead until there are no lumps and it feels very smooth. This should take 15 minutes.

15 minutes

Cover and refrigerate the dough for at least 1 hour, but for best results let it sit in the refrigerator for at least 24 hours.

1 hour

Divide the dough into thirds and roll out each on a lightly floured surface until the dough is approximately ⅛ inch thick.

With a cup or glass, cut as many circles as possible out of the dough, but do not lift them off the work surface.

Carefully lift each circle of dough from the table (a spatula helps) and put between 1 tsp and 1 tbsp of filling in its center. The amount varies depending on the size of the glass that was used to cut the dough.

For each circle, fold dough over to form a half-moon shape, and pinch edges closed, making sure there are no air pockets.

Repeat for the remaining dough.

Place no more than ⅓ of the pierogi at a time in boiling salted water for 5–10 minutes.

5–10 minutes

Drain in colander and lightly rinse with cold water—this will prevent them from sticking together.

Serve immediately or fry in butter.