Pierogi

• 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, 2œ 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.

This article appears in January 2012.