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1. In a large bowl, mix all the ingredients and knead into soft, pliable dough. Cut in half and let rest; covered, for 10 minutes.
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2. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling.
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3. Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon.
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4. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 minutes in boiling salted water.
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5. Drain. They can be pan-fried in butter at this point, if you wish, for a really tasty finish.
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CHEESE PIEROGI:
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1. Run the cheese through a ricer, or a coarse sieve.
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2. Then mix well with everything else.
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SAUERKRAUT AND MUSHROOM PIEROGI:
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1. Soak the mushrooms and drain them through a fine sieve. Chop the mushrooms finely.
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2. Pan-fry the onion and mushrooms in the butter until the onion is clear.
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3. Add the sauerkraut and salt and pepper. Cook for about 15 minutes and cool.
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CABBAGE AND MUSHROOM PIEROGI:
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1. The same as the filling above but use two cups finely shredded cabbage instead of sauerkraut.
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MEAT PIEROGI:
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1. Various cooked meats may be used such as turkey, beef, pork, etc.
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2. Simply grind the meat, add raw egg, salt and pepper, and any additional desired seasonings, such as dill, parsley, or chives.
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HINT:
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FOR LOW-FAT PIEROGI DOUGH this recipe works great with yogurt instead of sour cream. Simply add ˝ cup additional flour to the recipe along with the yogurt instead of the sour cream. Substitute vegetable oil for the butter.
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