INGREDIENTS

INSTRUCTIONS

Source: Key Gourmet CD  Mix all ingredients together. Sift flour and
salt into bowl. Add  butter, eggs and very warm water. Mix together,
knead until smooth  and satiny. Roll dough on floured board 1/4 inch
thick (use large  glass to cut in rounds). In each, round spoon in
filling, fold over  and seal. Place in boiling water until pierogie
floats. Remove and  saute in butter or sauted onions. Posted to
JEWISH-FOOD digest by  wajnberg <wajnberg@ccard.com.br> on May 05, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 2064
Calories From Fat: 779
Total Fat: 88.5g
Cholesterol: 768.7mg
Sodium: 7476.7mg
Potassium: 710mg
Carbohydrates: 199.4g
Fiber: 7g
Sugar: 2.8g
Protein: 110.4g