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Pierogi Dough 6


Serving Size : 4

2 eggs
1/2 cup water
2 cups flour
1/2 teaspoon salt

Mound flour on pastry board (or in a large bowl) and make hole in center.

Drop eggs in center hole and cut into flour with knife or fork. Add salt and water; knead until firm and smooth. Place bowl in covered bowl and allow to rest for ten to fifteen minutes. Roll out dough to one-eighth inch thickness. Cut out circles with a cup, glass, or doughnut cutter (we've found 4.5 to 5 inches ideal diameter). Fill with favorite filling pressing edges well together (like turn-overs).




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.