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LOCATION: Recipes >> Polish >> Pierogi 22

Print this Recipe    Pierogi 22

Pierogis

2 eggs, slightly beaten
1/2 cup milk
2 cups flour
2 T melted butter
1/2 t salt

Add the eggs milk and butter all together to the flour and mix
together as though mixing biscuit dough. Divide in half, refrigerate
half while working with remainder. Roll out as for a pie crust.
Cut with tuna fish can and stuff with favorite filling. The trick
is handling as little as possible. These came out very tender.
After assembling either boil immediately or refrigerate (may be
frozen also). Boil only until they float to top. Then you may saute
in seasoned butter or sprinkle with sugar depending on stuffing.

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6 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Pierogi, January 18, 2004 - 04:24 PM
Reviewer: gsfun558@aol.com from NorthEast, OH USA
this is a very easy recipe to make and is delicous..I am always looking for different variations for fillings

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