INGREDIENTS

INSTRUCTIONS

Pierogi (Dough Pockets) Oil  Place flour in a bowl or on a kneading
board.  Mix eggs, salt and  water, beating slightly.  Add mixture to
flour and knead until the  dough is firm. Divide dough in half or
quarters and cover with warm  bowl or towel and let dough rest for 10
to 20 minutes.  Take a piece of dough and roll it out thin on a floured
board. Cut  circles (approximately 5 inches in diameter) with a cookie
or biscuit  cutter. Place small amout of desired filling in the center
of dough,  fold in half, firmly pressing edges together.  Repeat until
all dough  and filling has been used.  Fill large pot with water
(approximately 3 inches from the top), add a  pinch of salt and about 2
ounces of oil. Bring water to a boil and,  while keeping water boiling,
gently place pierogi in boiling water.  Pierogi will rise to the top.
Cook about 5 minutes. Remove gently  with a skimmer or slotted spoon
and place in a flat roasting pan  containing about 1 inch of oil.
Allow to cool, remove and place on a cookie sheet or platter till
cold.  Note: Add water to pot as needed.  If water should get starchy
(milky), discard and start over with a pot of fresh water.  When
pierogi is cold, place in a  plastic bag and store in  refrigerator or
freezer until ready to use. Do not stack or pack  tightly.  When
heating pieogi, use large frying pan and saute (with butter,  salt pork
or bacon in combination with onions or mushrooms) until  heated
through. Serves 8 to 12. Serve with sour cream.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 81.8mg
Sodium: 324.1mg
Potassium: 97.6mg
Carbohydrates: 47.9g
Fiber: 1.7g
Sugar: <1g
Protein: 9.2g