Pierogi

Serves 4

 Dough

2 cups flour
½ teaspoon salt
2 eggs
Approximately ½ cup water

 1.     Sift the flour and salt onto a board, making a well in the center. Add the eggs and cut into the flour with a knife. Add enough water to make a stiff dough and knead until firm, about 10-15 minutes.

2.     Let rest for 10 minutes covered with a warm bowl.

Strawberry Filling

2 cups strawberries
2-4 tablespoons sugar

1.     Wash and stem strawberries. Cut them into 1/2 –inch dice.

2.     Sprinkle with the sugar and let sit for at least 20 minutes.

Potato Filling

4 slices bacon, coarsely chopped
2 green onions, finely chopped
1 pound boiled potatoes, mashed
1 egg
Salt and pepper

1.     Fry the bacon over medium heat until crispy. Drain off all but 2 tablespoons of the bacon grease.

2.     Add the green onions and sauté for 1 minute.

3.     Place the mashed potatoes in a bowl. Add the bacon mixture. Season to taste with the salt and pepper.

4.     Stir in the egg.

5.     Cool to room temperature before using.

To make the pierogi

1.     Divide dough in half. Roll out as thinly as possible and cut into rounds with a 3-inch cookie cutter.

2.     Place a small spoonful of the filling on each round. Moisten the edges with water, fold over and press edges together to seal firmly.

3.     Drop pierogi, being careful not to crowd them, into boiling salted water. Cook gently for 3-5 minutes, or until they float to the top.

4.     Lift our carefully with a slotted spoon. Keep warm in the oven until all the pierogi are cooked.

5.     Serve with melted butter, sour cream, or fruit syrup.

Family recipe of Arlene Vrlec, PFC Cooking Class Instructor