Making Christmas Pierogies (remembering Gramma Mikulicz)

The dough mix is really simple: 2 cups flour, 2 eggs, 1/2 teaspoon salt, 1/3 cup sour cream

Rolling out the dough, make it thin but not too thin!

That's a good thickness.

Use a large class or cookie cutter to cut the wraps.

All cut out... ball up the unused dough and roll it out again to make more.

Stuff them as much or as little as you want... depends if you like them doughy or not. We used a potato/onion/cheese filling for these. I also love sauerkraut. My gramma used to make some with "pot cheese" but I can never find that cheese anywhere (it's not cottage cheese!).

Start folding.

Crimp the edges tightly. If you made the dough correctly they should seal no problem.

Dip your fingers in water if you are having trouble sealing them.

You can do a fancy crimp like this... but it's usually not worth the time.

Pierogies on deck1

Drop them in boiling water.

When the float to the top, they are done.

You can eat them boiled like this. Some people like that.

But frying them in butter is the best way to go.

Tasty pierogie bite.