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Pierogi (Basic)


4 1/2 cups flour
1 whole egg
3/4 cup water, cold
1 tablespoon sugar
4 tablespoons shortening
1/2 teaspoon salt

Make dough like pie crust: roll out onto floured board: cut into 8 inch x 4 inch squares.

Put a tablespoon of your favorite filling and fold dough over filling. Pinch seams to seal. Boil in salted water for 15 minutes. When cool fry in butter.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.