Meat pierogi

Old Polish Traditions. 11 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.	May be eaten immediately; but very good refried in butter
14 oz flour	Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
farce
1 lb beef			grind
2 oz white roll	soak, squeeze out
1 medium onion		chop finely	season
1 1/2 oz butter		brown
salt and pepper
1 egg yolk			moisten if necessary

Serve with melted pork fat and cracklings; or else with dry breadcrumbs browned in butter.

Baba makes them with chicken as well as beef. The meats may be boiled with carrots and potatoes, and these vegetables added to the farce.

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

Pierogi are an inexpensive, easy to make, nourishing and very tasty dish. They may be served directly after cooking, or fried when cool. In both versions they are delicious, so that it is worthwhile making them in greater quantities, served freshly cooked for lunch and refried for dinner.

This version is a valued dinner dish in the Polish cuisine, and is served with various vegetable salads, and especially raw sauerkraut.