By The Krautfather Main Dishes
September 24, 2012
2 cups all-purpose flour
1/2 tsp. salt
1/3 cup water
1Mound flour on bread board with a well in the center.
2Drop eggs and salt into well.
3Add water, working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other.
4Knead until well mixed and firm.
5Cover dough with a warm bowl and let rest 10 minutes.
6Divide dough into halves.
7Roll out 1/2 dough on floured surface as thin as possible.
8If it gets too thick, it turns noodle-like and they are no good.
9Cut 3-inch rounds with biscuit cutter or bowl mouth.
10Place filling a little to one side of center.
11Moisten edges with water fold over and pinch edges together.
12Be sure they are sealed well or all the filling will leak out.
13Drop pirogi into boiling water.
14Cook gently 3-5 minutes, or until they float.
15Lift out of water with perforated spoon, and drop them into a frying pan with butter or margarine.
16Fry until golden.
June 22, 2017
I was hesitating to try this without any reviews but it turned out to be great. shall definitely make it again.
Your review ...
All fields and a star-rating are required to submit a review.
Save my name, email, and website in this browser for the next time I comment.