Pierogi
Pierogi are Polish filled dumplings, and this version starts with a plain, sturdy dough that takes just flour, salt, an optional egg and water. The dough is rolled thin as a cracker, so each half-moon wraps a generous spoonful of sauerkraut or cheese without turning heavy. The two-step cooking is the real appeal: a quick boil until they float, then a fry in butter for a golden, lightly crisp surface.
Instructions
Sift the flour with the salt into a large bowl. Lightly beat the egg with a fork and stir it into the flour.
Add water a little at a time and mix until the dough is soft enough to roll with a rolling pin but not so dry that it cracks or tears.
Roll the dough out on a floured board until it is about as thin as a cracker. Cut rounds 3 to 4 inches across with a large rimmed glass or a big biscuit cutter.
Put a generous spoonful of filling in the middle of each round and fold the dough over into a half-moon. Pinch the edge firmly to seal it, then fold and pinch along the edge in folds of about ¼ inch to make a ruffled border.
Drop the pierogi into a large pot of boiling salted water. When they float to the top they are cooked, so lift each one out carefully with a slotted spoon.
Melt butter in a skillet and fry the boiled pierogi until golden brown. Serve them warm or cold.
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