Pierogies

2 cups of flour
2 eggs
½ teaspoon of salt
½ pound of butter (browned)

Mix the flour, eggs, and salt. Add enough water to make a medium soft dough. Knead until blisters appear. Dough should be soft. Divide into two portions. Roll out one portion thin. Cut into 2 inch squares. Place in each square a ½ teaspoon of the desired filling (see below). Then fold each square in half to make a triangle. Pinch edges to keep the filling from escaping. Repeat for the remaining portions of the dough.

Drop the pierogies into boiling water and wait until they come up to the top - about 5 minutes. After the pierogies are boiled and drained, brown butter in a skillet and pour over the pierogies. Toss well so the pierogies are well buttered. Or to warm up left over pierogies, place them in a skillet of butter tossing and turning them.

POTATO FILLING:

1 cup of mashed potato
½ oz. of grated cheddar cheese
1 egg yoke

Combine all of the ingredients together. Cool before using.

JAM FILLING:

Raspberry preserves make an excellent filling for breakfast pierogies. Make sure to pinch the edges of the pierogies really good before boiling them so they don't leak.