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Pierogi

3 cups flour
3 beaten eggs
1/2 cup water
pinch salt

Using a large mixing bowl, add the beaten eggs and water. Mix well
until the dough forms a ball. You may need to add a bit more water
depending on the humidity/local conditions. Knead by hand until
the dough is of a velvet texture. Put into the refrigerator to
cool.


Potatoes and Cheese

1 1/2 Cups shredded Cheddar cheese
5 cups instant mashed potatoes, prepared
1 tsp. garlic powder
1/4 tsp salt
pepper to taste

Combine all ingredients together in a large mixing bowl. Make sure
the potatoes are cool before adding the cheese.


Start by rolling out the Pierogi Dough (or a section of the dough)
until it's about the thickness of a tortilla. It's best to use a
flour-ed surface so you can peel the dough right off. Once rolled
out to a uniform thickness, use either a circular cutter (4" is a
good size) or a cup with a wide mouth. (Make sure it has a thin
lip or too much dough will the "squished". Cut out as many circles
as you can with the dough that has been rolled. Using a pastry
brush, brush a 1/2" of the outside circle with warm water. Then
add two tablespoons of filling to the center of the Pierogi. Flip
in half and seal by slightly pinching the dough between your finger
and your thumb.

Once you have about a dozen of the Pierogi finished, place them
into boiling water. Usually the pierogi will float after about 3
mintues (this means that they are done). Don't boil longer than
about 4 minutes. Once boiled, place them on a rack to dry.

Once the pierogi is dry (but still moist) you can then bag them
and freeze them. If you want to prepare them to eat, follow these
directions.

Recipe will make about 50 pierogi.

In a saucepan melt 1 pat of butter and 1 pat of margarine. Once
melted, add pierogi to the pan. Lightly sautee the pierogi on each
side until they are golden brown. The best way to serve Pierogi
is with sauteed onion, a dollop of sourcream and a side of applesauce!

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