Pierogi Dough

재료

1 cup flour

1 mixed egg

1/4 cup water

방향

Make a hole in dough and mix in egg with a fork.

Add water and also mix with a fork to for a dough.

Knead for 10 minutes until silky smooth.

Cover and set aside for 1 hour.

Roll out pretty thin (almost see through) and use 4” cutter to cut pierogi circles.

Fill with filling and close to make half moon shape. Some water on the sealing edge helps to seal.

Place in boiling water until they float.

Store in butter lined dish until ready to cook and separate layers in wax paper.

Freeze before shrink wrapping or sauté in some oil.

노트

This dough makes a dozen so double as needed.