2 eggs
2/3 cup whole milk
¼ tsp. salt
2 cups all-purpose flour, plus extra for kneading and rolling dough
2 cups prepared filling (recipes follow)
Butter for browning


• Whisk together the eggs, milk and salt.

• Stir in half of the flour, then slowly add the other half, stirring constantly, to form a sticky dough.

• Place the dough on a floured surface. Use additional flour to knead the dough until it becomes smooth and soft.

• Form the dough into a ball, wrap in plastic wrap and let rest for 15 minutes at room temperature.

• Divide the dough into four sections. Take one section and, on a floured surface, roll out as thin as possible (about 1/8-inch thick) into an 11-by-16-inch sheet.

• Starting from one end of the sheet, place three small spoonfuls of filling an equal distance from one another, 2½ inches from the edges of the dough. Fold the dough over just enough to cover the filling and cut out into the shape of semi-circles using a pastry cutter or a glass. Press the edges of the dough together and seal with a crimper or the inverted tines of a fork.

• Set the pierogi on an ungreased baking sheet.

• Use a knife to cut a straight line in the dough sheet for the next round of filling and repeat method until all of the dough and filling have been used.*

• Bring a large pot of water to a boil.

• In batches, cook the pierogi for about 4 or 5 minutes. Once the pierogi have floated to the top and the texture is that of moderately cooked pasta, remove with a slotted spoon and set aside in a bowl.

• Heat a large skillet with a tablespoon or two of butter. Working in batches, brown both sides of the cooked pierogi and set aside in a serving bowl.

• Serve immediately. If desired, serve with sour cream or, for fruit-filled pierogi, with sour cream sweetened with confectioner’s sugar.

* Pierogi can be frozen. Place in a freezer on a covered tray. Once frozen, store in freezer in a sealed plastic bag for up to 6 months.