Pierogi with fruit

Old Polish Traditions. 7 steps

dough		Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking	Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well.
14 oz flour	Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
fruit	mix
1 tablespoon fine breadcrumbs
1 tablespoon sugar
butter	melted		Serve immediately

Serve with sugar and sour cream

See also sweet cheese pierogi. And then there are the savoury pierogi: Russian pierogi, sweet cabbage pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi.